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Roasted Butternut Squash Cream Soup with Ginger Recipe

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Roasted Butternut Squash Cream Soup with Ginger Recipe

Directions

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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
  • Methods :

  • Step 1

    Preheat the oven to 350 degrees F (175 degrees C).

  • Step 2

    Brush cut side of butternut squash with olive oil and place on a baking sheet, cut-side down.

  • Step 3

    Bake in the preheated oven until peel is crinkly and butternut squash is soft, about 40 minutes. Scrape flesh into a bowl with a spoon and set aside.

  • Step 4

    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 ginger, curry, cumin, sugar, salt, and pepper. Bring soup to a boil, reduce heat, and simmer until flavors are well combined, about 15 minutes.

  • Step 5

    Puree soup with an immersion blender until smooth. Add more hot broth for a thinner soup. Stir in cream and season to taste with sugar, apple cider vinegar, cayenne pepper, and salt.

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