Chef Jason's Butternut-Ginger Soup - Lakeview Village
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Chef Jason’s Butternut-Ginger Soup

Chef Jason’s Butternut-Ginger Soup

If you are looking for a soup course to round out your holiday meal, look no further than this Butternut-Ginger Soup from Lakeview Village Corporate Chef Jason Bowers.

Butternut-ginger soup

Yields-10-12 servings (approx. 3 qt.)


¼ lb. unsalted butter

1 medium yellow onion, chopped (approximately 1/2 lb.)

2 stalks celery, chopped (approximately ¼ lb.)

1 clove garlic, minced

3 ½ lbs. butternut, peeled, diced

6 cups chicken stock

2 cups heavy whipping cream

3 tbsp honey

½ cup sherry wine

3 tbsp hoisin sauce

2 tbsp fresh peeled/grated ginger

½ tsp ground white pepper

Kosher salt to taste


  1. Roast Butternut at 350°F until softened and caramelized, approximately 25-35 minutes.
  2. Sauté onions, celery, and garlic in butter until softened.
  3. Add butternut and chicken stock and simmer 30 minutes or until vegetables are tender.
  4. Remove vegetable and broth mixture from stove and puree in a blender or with a hand-held blender stick.
  5. Return pureed soup to pot, add remaining ingredients/seasonings and bring to a simmer, stirring often.
  6. Taste and adjust seasonings as needed

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