Butternut squash soup with Wild Rice

A beautiful and healthy butternut squash soup with wild rice and Greek yogurt.

Lemon Ginger Rosemary Butter Ingredients:
½ cup (4 ounces | 115 grams) unsalted butter
Chopped leaves from a 4-inch (10 cm) sprig of rosemary
Zest of 1 lemon
1 teaspoon grated ginger
Scant ½ teaspoon fine-grain sea salt

Ginger Juice Ingredients:
A large knob of fresh ginger

Squash Wild Rice Soup Ingredients:
½ cup (2 ounces | 55 grams) unsalted butter
2 medium onions, cut into eighths
2 large shallots, halved
1 whole serrano chile, stemmed
1 tablespoon fine-grain sea salt
2½ pounds (1.1 kilograms) pumpkin or squash, seeded, peeled, and cut into ¾-inch (2 cm) chunks
9 cups (2 liters) water
2 teaspoons fresh ginger juice
2 to 4 cups (10 to 20 ounces | 300 to 600 grams) warm cooked wild rice, to serve
Plain yogurt and toasted pepitas, to serve

View the full recipe at A Side of Sweet →