There's little I love more than roasted garlic. I can eat it straight out of the oven, burning my tongue because I'm so impatient. So when I had a butternut squash to cook, and I found A Bushel of What's roasted squash soup with roasted garlic, I knew that was what I'd be making. It's roasty goodness all together.
Roasted vegetables are usually a cool weather comfort food. But the weather in Los Angeles has been really strange. We've had spring-like temps all winter, and then really cold rains as spring finally approaches. Roasted vegetables are perfect for those weird days.
Looking around my kitchen for inspiration, I spied the candied ginger. And then it all came together. Adding freshly zested ginger gave a nice bite to it. Exactly what my roasted concoction needed.
Later, when shooting the pictures, the soup-scape was a bit too bland (yes, I did just make up the word "soup-scape"). That's when the candied ginger came back into play for its cameo. And then I began dipping it in the soup like it was a party dip. And couldn't stop. The sweet butternut squash and peppery candied ginger came together so nicely.
If fresh ginger isn't available, add a tablespoon or so of powdered ginger. Either way, it brought a nice zing to the soup.
- 3 tablespoons olive oil, divided
- 1 medium butternut squash
- 1 whole head of garlic
- 1 large shallot, or 2 small, chopped
- 1 tablespoon minced fresh ginger (about 1 inch)
- 3 cups vegetable or chicken stock (depending on your preference)
- salt & pepper, to taste