Roasted Butternut Squash Cream Soup with Ginger recipe
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Ingredients
- 2 small butternut squash, halved lengthwise and seeded 1 tablespoon olive oil, or as needed 2 tablespoons butter 2 onion, chopped 2 ½ cups hot vegetable broth, or more to taste, divided 1 (3 inch) piece piece fresh ginger, peeled and coarsely chopped ½ teaspoon curry powder, or more to taste ½ teaspoon ground cumin, or more to taste salt and freshly ground black pepper to taste ½ cup heavy whipping cream, or more to taste 1 tablespoon white sugar ¼ teaspoon cider vinegar 1 pinch cayenne pepper
Nutrition Info
- 326.7 caloriescarbohydrate: 51.4 gcholesterol: 37.3 mgfat: 14.1 gfiber: 8.5 gprotein: 5.1 gsaturatedFat: 7.4 gservingSize: -sodium: 269.5 mgsugar: 14 gtransFat: : -unsaturatedFat: : -
Directions Roasted Butternut Squash Cream Soup with Ginger
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
Brush cut side of butternut squash with olive oil and place on a baking sheet, cut-side down.
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.
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.
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.