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Roasted Butternut Squash Soup with Fresh Ginger

This soup features roasted butternut squash blended into a velvety puree, accented by the zesty flavor of fresh ginger. It has a smooth, thick texture with a warm, golden color, topped with a swirl of cream and garnished with herbs for a seasonal presentation.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large butternut squash peeled, seeded, and cut into chunks
  • 2 tablespoons olive oil for roasting
  • 1 inch fresh ginger peeled and grated
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1/2 cup heavy cream for serving, optional
  • to taste salt and pepper
  • fresh herbs such as parsley or thyme for garnish

Equipment

  • Baking sheet
  • Blender
  • Large pot
  • Wooden spoon

Method
 

  1. Preheat the oven to 400°F (200°C). Toss the butternut squash chunks with 1 tablespoon of olive oil, salt, and pepper, then spread them evenly on a baking sheet.
  2. Roast the squash for about 25-30 minutes, or until they are golden and tender when pierced with a fork. The aroma of caramelizing squash will fill your kitchen.
  3. While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
  4. Add the minced garlic and grated ginger to the pot, stirring constantly until fragrant, about 1 minute. The mixture should smell spicy and warm.
  5. Once the squash is finished, transfer it to the pot. Pour in the vegetable broth and bring to a gentle simmer, allowing the flavors to meld for about 10 minutes.
  6. Use an immersion blender or transfer the soup batches to a blender, then blend until completely smooth and creamy. Be careful with hot liquids; blend in batches if needed.
  7. Return the pureed soup to the pot if using a blender, and stir in the heavy cream for richness. Season with salt and pepper to taste.
  8. Heat the soup gently until warmed through, about 5 minutes. The soup should be velvety and warm with a vibrant golden hue.
  9. Ladle the soup into bowls, garnish with fresh herbs, and an extra drizzle of cream if desired. Serve hot for a cozy autumn meal.

Notes

For a vegetarian option, ensure the broth is vegetable-based. You can also add a pinch of cayenne pepper for extra warmth.