Description
A smooth and comforting butternut squash ginger soup featuring roasted butternut squash and fresh ginger for a warm, slightly sweet, and gently spicy flavor, perfect for cozy fall meals.
Ingredients
Main Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 tablespoon fresh ginger, grated
- 3 cups vegetable or chicken broth
- 1/2 cup coconut milk or heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Roast the Squash: Preheat your oven to 400°F (200°C). Toss the peeled and cubed butternut squash with 1 tablespoon of olive oil, then spread evenly on a baking sheet. Roast for 25 to 30 minutes until the squash is tender and lightly caramelized.
- Sauté the Onion: While the squash is roasting, heat a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes soft and translucent.
- Add Ginger: Stir in the grated fresh ginger and cook for 30 seconds to release its aroma and flavor.
- Combine and Simmer: Add the roasted butternut squash to the pot along with 3 cups of vegetable or chicken broth. Bring the mixture to a simmer and cook for 10 minutes to blend the flavors.
- Blend the Soup: Use an immersion blender to puree the contents of the pot until smooth and creamy. Alternatively, transfer to a blender in batches and blend until smooth.
- Finish and Season: Stir in 1/2 cup of coconut milk or heavy cream, then season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat gently without boiling, then serve warm.
Notes
- Garnish with toasted pumpkin seeds or a drizzle of cream for added texture and flavor.
- Add a pinch of nutmeg to enhance the warm spices and depth of the soup.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
