Peeling and using ginger

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Jessica shows you a hack for peeling ginger. (WPVI)

Jessica shows you an easy way to peel ginger and offers a yummy butternut squash soup recipe to harness the flavor of your ginger.

8-9 cups cubed butternut squash
1 sweet apple (whichever variety you prefer- gala, honeycrisp, pink lady, etc.)
1 large white onion
2 tbsp fresh grated ginger root
2 tbsp olive oil or coconut oil
2 cloves garlic
tsp salt
tsp pepper
3 cups of vegetable or chicken broth
Large baking sheet
parchment paper * optional

1. Line the baking sheet with parchment paper.
2. Pre-heat the oven to 350 degrees.
3. Wash, peel, cube the butternut squash.
4. Toss the squash on the baking sheet.
5. Wash and chop the apple. (You can peel them, but I don't.) The skin is loaded with nutrients and fiber and softens as the apples cook.
6. Toss the apples on the baking sheet.
7. Chop the onion into large pieces.
8. Toss the onion onto the baking sheet.
9. Add garlic to the baking sheet.
10. Pour the oil over the pan, sprinkle the salt and pepper over the pan.
11. Using tongs or hands, mix the vegetables so they are all coated with oil and salt and pepper.
12. Roast the vegetables for 450 minutes until soft and slightly caramelized and golden around the edges.
13. NOW... you could eat it just like this as a side dish...
14. Scoop all the caramelized and delicious ingredients into a soup pot in order to use an immersion blender or upright blender. If you use an upright blender, add half the ingredients at a time.
15. Add broth to your ingredients. Again, if you are using an upright blender, use half per blend.
16. BE CAREFUL. If you choose to do this step while the ingredients are hot, not only can you burn yourself with the ingredients and pan, but STEAM can cause severe burns as well.
17. Reheat on the stove top. Simmer for about 15 minutes. Stir every 5 minutes so the bottom does not burn. Add more broth as needed.
18. MMM. YUM.


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