Warm up with a bowl of this comforting and flavorful roasted butternut squash cream soup with a hint of ginger. This easy-to-make soup is perfect for chilly fall or winter evenings. The roasted butternut squash adds a rich, caramelized flavor, while the ginger adds a subtle warmth and depth. Top it off with some croutons or a dollop of sour cream for a satisfying meal.
Ingredients
- 1 large butternut squash
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Croutons and sour cream for garnish
Directions
- Preheat the oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise and scoop out the seeds. Place the halves on a baking sheet, cut side up.
- Drizzle the olive oil over the squash halves and sprinkle with salt and pepper. Roast in the preheated oven for about 45 minutes, or until the squash is tender and caramelized.
- Once the squash is roasted, remove it from the oven and let it cool slightly. Scoop out the flesh and set aside.
- In a large pot, heat the remaining olive oil over medium heat. Add the diced onion, minced garlic, and grated ginger. Sauté until the onions are translucent and the mixture is fragrant, about 5 minutes.
- Add the roasted squash flesh to the pot and stir to combine with the onion mixture.
- Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for about 15 minutes to allow the flavors to meld together.
- Using an immersion blender or a regular blender, carefully blend the soup until smooth and creamy. Be careful when blending hot liquids to avoid splattering.
- Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
- Simmer the soup for an additional 5 minutes to heat through.
- Serve the roasted butternut squash cream soup in bowls, garnished with croutons and a dollop of sour cream if desired.
- Enjoy this comforting and delicious soup!
