Roasted Butternut Squash Cream Soup with Ginger

This is our favorite butternut squash soup with ginger; the whole family loves it. I usually make a huge pot of soup and freeze parts of it before adding the cream. I like my soup thick, so I don't add a ton of vegetable broth, but feel free to thin it out with more broth.

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

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
• ½ teaspoon ground cumin, or more to taste
• ½ teaspoon curry powder, or more to taste
• ½ cup heavy whipping cream, or more to taste
• 2 small butternut squash, halved lengthwise and seeded
• 2 ½ cups hot vegetable broth, or more to taste, divided
• 1 (3 inch) piece piece fresh ginger, peeled and coarsely chopped
• ¼ teaspoon cider vinegar

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 onions until soft and translucent, about 5 minutes. Add squash flesh, 2 cups hot broth, and ginger. Season with curry, cumin, sugar, 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 salt.