Creamy Roasted Butternut Squash Soup with Ginger

Follow our step-by-step guide on how to make Creamy Roasted Butternut Squash Soup with Ginger.

1. Step 1

   Begin by preheating your oven to a cozy 350°F (175°C).

2. Step 2

   While the oven warms up, take your butternut squash and brush the cut sides generously with olive oil.

3. Step 3

   Place the squash cut-side down on a baking sheet, allowing it to roast beautifully.

4. Step 4

   Bake for approximately 40 minutes, or until the skin appears wrinkled and the flesh is tender.

5. Step 5

   Once it's done, scoop the soft flesh into a bowl and set it aside, letting the sweet aroma fill your kitchen.

6. Step 6

   In a large pot, melt some butter over medium heat, then toss in the chopped onion.

7. Step 7

   Sauté until the onion becomes soft and translucent, which should take about 5 minutes.

8. Step 8

   Next, stir in the reserved squash flesh along with 2 cups of hot vegetable broth and the chopped ginger.

9. Step 9

   Season this delightful mixture with curry powder, cumin, salt, and pepper.

10. Step 10

    Bring it to a gentle boil, then lower the heat and let it simmer for about 15 minutes, allowing the flavors to meld together in a harmonious blend.

11. Step 11

    For a velvety texture, use an immersion blender to purée the soup until smooth.

12. Step 12

    If you prefer a lighter consistency, gradually add more hot broth until it reaches your desired thickness.

13. Step 13

    Finally, stir in the heavy whipping cream and taste your creation, adjusting the seasoning with a touch of sugar, cider vinegar, cayenne pepper, and extra salt if needed.

14. Step 14

    Enjoy the warmth and comfort of this delicious butternut squash soup, perfect for any occasion.