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Smoky Ginger Butternut Soup


This creamy autumn soup gains a subtle smokiness from dried dulse seaweed, which is rich in iron. The broth made with kombu greens adds minerals. Find these sea greens in a grocery store’s Asian section, or order online from Nature Spirit Herbs. This recipe comes from Bastyr University dietetic intern Anita Bermann, MSN ('14).


2 lb
butternut squash
2 tbsp
olive oil
4 clove
onion, thinly sliced
1 tbsp
minced fresh ginger
2 cup
sweet potato, diced
4 inch
piece dried kombu or kelp
5 cup
chicken stock or water (or vegetable stock to make vegetarian)
3⁄4 cup
apple cider or juice
1⁄2 tsp
1 tsp
dried dulse flakes
  to taste
Crème fraiche, to serve (optional)
  to taste
salt and pepper


  1. Preheat oven to 375°F. Cut the squash in half and remove the seeds. Place halves on oiled baking sheet and bake until tender, about 45 minutes.
  2. Warm oil in a 4-quart soup pot over medium-low heat. Add the garlic, onion and ginger; sauté until the onions are golden, about 10 minutes.
  3. Add the sweet potato, kombu and stock. Cover and bring the soup to a boil, then reduce heat and simmer until sweet potatoes are soft, about 15 minutes.
  4. Discard the kombu.
  5. Scoop flesh from cooked squash into soup, add apple cider, and puree until smooth using a blender or immersion blender.
  6. Return the soup to stove over medium-low heat. Stir in cinnamon, dulse, salt and pepper. Serve hot with a swirl of cream and sprinkle of cinnamon.
Smoky Ginger Butternut Soup in bowl


SourceCopyright 2013, A. Bermann, Original recipe.
Prep time
1 hour
Cooking time
Total time
1 hour