Roasted Butternut Squash Cream Soup with Ginger

Roasted Butternut Squash Cream Soup with Ginger

This could be your next favorite butternut squash soup with ginger. Try making a large batch and freeze parts of it before adding the cream.

Preparation Time
20 mins
Cooking Time
1 hr 10 mins
Total Time
1 hr 30 mins
Calories
327 Calories

Recipe Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Brush flesh of butternut squash with olive oil and place cut-side down on a baking sheet.
Step 3
Bake in the preheated oven until skin is wrinkled and flesh is soft, about 40 minutes. Scrape flesh into a bowl with a spoon and set aside.
Step 4
Melt butter in a large pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add squash flesh, 2 cups hot broth, and ginger. Season with curry powder, cumin, salt, and pepper. Bring soup to a boil, reduce heat, and simmer until flavors are well combined, about 15 minutes.
Step 5
Purée soup with an immersion blender until smooth. Add more hot broth for a thinner soup. Stir in cream and season to taste with sugar, cider vinegar, cayenne pepper, and more salt.

Ingredients

  • 1 tablespoon white sugar
  • 2 tablespoons butter
  • salt and freshly ground black pepper to taste
  • 2 onion, chopped
  • 1 pinch cayenne pepper
  • 1 tablespoon olive oil, or as needed
  • 2 small butternut squash, halved lengthwise and seeded
  • 1 (3 inch) piece piece fresh ginger, peeled and coarsely chopped
  • 0.5 teaspoon ground cumin, or more to taste
  • 0.5 teaspoon curry powder, or more to taste
  • 0.5 cup heavy whipping cream, or more to taste
  • 2.5 cups hot vegetable broth, or more to taste, divided
  • 0.25 teaspoon cider vinegar

Categories

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