Roasted Butternut Squash Cream Soup with Ginger recipe
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Ingredients
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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
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326.7 calories
carbohydrate: 51.4 g
cholesterol: 37.3 mg
fat: 14.1 g
fiber: 8.5 g
protein: 5.1 g
saturatedFat: 7.4 g
servingSize: -
sodium: 269.5 mg
sugar: 14 g
transFat: : -
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.