Pureed Butternut Squash Soup with Ginger
Why This Recipe Works
We wanted a no-cream squash soup recipe that produced a smooth and silky soup really tasting like vegetables. Most of the vegetable soup recipes we consulted used equal amounts of vegetables and liquid; in a few cases, there was slightly more liquid than vegetables. We decided to alter this ratio in a big way and cook 4 cups of vegetables in 2 cups of broth. This brought about immediate improvement. By the time the vegetables had cooked, the mixture was thick enough to create a puree with good body. Instead of adding cream to the vegetables as they cooked, we added whole milk to the blender to thin out the puree. This provided just the right amount of dairy fat to provide a smooth and creamy texture without blocking out the vegetable flavor.