Roasted Butternut Squash Soup With Ginger Cream Recipe

Name: Roasted Butternut Squash Soup With Ginger Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Medium Size Butternut Squash; 3 Quarts of Vegetable Stock; 2 Shallots (peeled); 6 Tablespoons of Unsalted Butter; 2 1/2-3 Cups Heavy Cream; 2 Teaspoons Freshly Grated Ginger; 2 Tablespoons of Honey; 2 Cups Sour Cream; Salt and Pepper to taste; Olive Oil (as needed)

Servings: persons

2 Medium Size Butternut Squash
3 Quarts of Vegetable Stock
2 Shallots (peeled)
6 Tablespoons of Unsalted Butter
2 1/2-3 Cups Heavy Cream
2 Teaspoons Freshly Grated Ginger
2 Tablespoons of Honey
2 Cups Sour Cream
Salt and Pepper to taste
Olive Oil (as needed)

1
Preheat oven to 425. Cut shallots and butternut squash in half lengthways and remove seeds with a spoon. Coat the shallots and squash in olive oil and season liberally with salt and fresh cracked pepper. Place peeled and halved shallots and squash halves cut side down on a baking sheet and roast together for 20 minutes or until squash is soft and has picked up some color. Remove squash from oven and let cool enough to handle (about 10 minutes). While squash is cooling, bring vegetable stock to a boil and start the ginger cream. In a small bowl combine sour cream, honey, and ginger and mix until blended and smooth (reserve in the refrigerator for garnish). Scoop out the flesh of the squash with a spoon and add to the boiling stock. When all squash flesh is added turn off the heat and add heavy cream and butter. Blend with a stick blender or in small batches with a regular blender until really smooth (being careful of hot liquids in the blender). Adjust seasoning and let soup stand for 10 minutes Before serving. Garnish with your ginger cream (I put mine in a plastic squeeze bottle but a dollop from a spoon is always nice as well.)

914

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 10 ingredients. The key ingredients include: 2 Medium Size Butternut Squash, 3 Quarts of Vegetable Stock, 2 Shallots (peeled), 6 Tablespoons of Unsalted Butter, and more.

Yes, Roasted Butternut Squash Soup With Ginger Cream 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 Soup With Ginger Cream

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