Name: Roasted Butternut Squash Cream Soup with Ginger
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Butternut squash, halved lengthwise and seeded - 2 small; Olive oil, or as needed - 1 tablespoon; Butter - 2 tablespoons; Onion, chopped - 2; Hot vegetable broth, or more to taste, divided - 2 ½ cups; Piece fresh ginger, peeled and coarsely chopped - 1 (3 inch) piece; Curry powder, or more to taste - ½ teaspoon; Ground cumin, or more to taste - ½ teaspoon; Salt and freshly ground black pepper to taste - ½ teaspoon; Heavy whipping cream, or more to taste - ½ cup; White sugar - 1 tablespoon; Cider vinegar - ¼ teaspoon; Cayenne pepper - 1 pinch

Roasted Butternut Squash Cream Soup with Ginger

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Butternut Squash Cream Soup with Ginger

1. Butternut squash, halved lengthwise and seeded - 2 small

2. Olive oil, or as needed - 1 tablespoon

3. Butter - 2 tablespoons

4. Onion, chopped - 2

5. Hot vegetable broth, or more to taste, divided - 2 ½ cups

6. Piece fresh ginger, peeled and coarsely chopped - 1 (3 inch) piece

7. Curry powder, or more to taste - ½ teaspoon

8. Ground cumin, or more to taste - ½ teaspoon

9. Salt and freshly ground black pepper to taste - ½ teaspoon

10. Heavy whipping cream, or more to taste - ½ cup

11. White sugar - 1 tablespoon

12. Cider vinegar - ¼ teaspoon

13. Cayenne pepper - 1 pinch

How to cook deliciously - Roasted Butternut Squash Cream Soup with Ginger

1. Stage

Preheat the oven to 350 degrees F (175 degrees C).

2. Stage

Brush flesh of butternut squash with olive oil and place cut-side down on a baking sheet.

3. Stage

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.

4. Stage

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.

5. Stage

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.