Roasted Butternut Squash Cream Soup with Ginger

Name: Roasted Butternut Squash Cream Soup with Ginger
Total time: 90
Yield: 6
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

Recipe by AnnaLena from allrecipes.com

Dinner 2 Hr. 30 Mins.

Ingredients

6 servings

•

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

Instructions

Preheat the oven to 350 degrees F (175 degrees C).
Brush flesh of butternut squash with olive oil and place cut-side down on a baking sheet.
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.
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 curry, cumin, sugar, salt, and pepper. Bring soup to a boil, reduce heat, and simmer until flavors are well combined, about 15 minutes.
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 salt.