Roasted Butternut Squash Cream Soup with Ginger
Description
This could be your next favorite butternut squash soup with ginger. Try making a large batch and freeze parts of it before adding the cream.
Ingredients
•
2 small butternut squash, halved lengthwise and seeded
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1 tablespoon olive oil, or as needed
•
2 tablespoons butter
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2 onion, chopped
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2 1/2 cups hot vegetable broth, or more to taste, divided
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1 (3 inch) piece piece fresh ginger, peeled and coarsely chopped
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1/2 teaspoon curry powder, or more to taste
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1/2 teaspoon ground cumin, or more to taste
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salt and freshly ground black pepper to taste
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1/2 cup heavy whipping cream, or more to taste
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1 tablespoon white sugar
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1/4 teaspoon cider vinegar
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1 pinch cayenne pepper
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Brush flesh of butternut squash with olive oil and place cut-side down on a baking sheet.
3
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
Melt butter in a large pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add squash flesh, 2 cups hot broth, and ginger. Season with curry powder, cumin, salt, and pepper. Bring soup to a boil, reduce heat, and simmer until flavors are well combined, about 15 minutes.
5
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 more salt.