Roasted Butternut Squash Cream Soup With Ginger Recipe

Name: Roasted Butternut Squash Cream Soup With Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small butternut squash, halved lengthwise and seeded; 1 tablespoon olive oil, or as needed; 2 tablespoons butter; 2 onion, chopped; 2 1/2 cups hot vegetable broth, or more to taste, divided; 1 (3 inch) piece piece fresh ginger, peeled and coarsely chopped; 1/2 teaspoon curry powder, or more to taste; 1/2 teaspoon ground cumin, or more to taste; salt and freshly ground black pepper to taste; 1/2 cup heavy whipping cream, or more to taste; 1 tablespoon white sugar; 1/4 teaspoon cider vinegar; 1 pinch cayenne pepper

Servings: persons

2 small butternut squash, halved lengthwise and seeded
1 tablespoon olive oil, or as needed
2 tablespoons butter
2 onion, chopped
2 1/2 cups hot vegetable broth, or more to taste, divided
1 (3 inch) piece piece fresh ginger, peeled and coarsely chopped
1/2 teaspoon curry powder, or more to taste
1/2 teaspoon ground cumin, or more to taste
salt and freshly ground black pepper to taste
1/2 cup heavy whipping cream, or more to taste
1 tablespoon white sugar
1/4 teaspoon cider vinegar
1 pinch cayenne pepper

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

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 small butternut squash, halved lengthwise and seeded, 1 tablespoon olive oil, or as needed, 2 tablespoons butter, 2 onion, chopped, and more.

Yes, Roasted Butternut Squash Cream Soup With Ginger falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Butternut Squash Cream Soup With Ginger

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