Creamy Butternut Squash Soup with Ginger

🧂 Ingredients

• 1 kg (about 2.2 lbs) Butternut squash
• 1 large Yellow onion
• 2 tablespoons Fresh ginger
• 100 ml (about 1/2 cup) Heavy cream
• 1 liter (about 4 cups) Vegetable or chicken stock
• 2 tablespoons Olive oil or butter
• to taste Salt
• to taste Black pepper

👨‍🍳 Instructions

1. 1

   Preheat oven to 200°C (400°F). Toss the cubed butternut squash with 1 tablespoon of olive oil (or melted butter), salt, and pepper. Spread in a single layer on a baking sheet. Roast for 25-30 minutes, or until fork-tender and lightly caramelized. Alternatively, you can boil the cubed squash in water until tender, about 15-20 minutes.

   ⏱️ 30 minutes
2. 2

   While the squash is roasting (or boiling), heat the remaining 1 tablespoon of olive oil (or butter) in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the grated ginger and cook for another minute until fragrant, stirring constantly to prevent burning.

   ⏱️ 8 minutes
3. 3

   Add the roasted (or boiled and drained) butternut squash to the pot with the onions and ginger. Pour in the stock. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.

   ⏱️ 10 minutes
4. 4

   Carefully transfer the soup mixture to a blender (in batches if necessary) or use an immersion blender directly in the pot. Blend until completely smooth and creamy. Be cautious when blending hot liquids. Return the blended soup to the pot if you used a countertop blender.

   ⏱️ 5 minutes
5. 5

   Stir in the heavy cream until well combined. Heat gently over low heat until warmed through, but do not boil. Taste and season generously with salt and freshly ground black pepper as needed. Serve hot.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Roasting the butternut squash intensifies its sweetness and adds a lovely depth of flavor.
• ✓For a silky smooth texture, ensure you blend the soup thoroughly. A high-powered blender works best.
• ✓This soup is a wonderful, warming dish, especially during colder months.
• ✓Adjust the amount of ginger to your preference for spice.

🔄 Variations

• Add a teaspoon of curry powder or a pinch of cayenne pepper along with the ginger for a spicy kick.
• For a dairy-free or vegan version, omit the cream and use full-fat coconut milk or a plant-based cream alternative. Ensure your stock is also vegetable-based.

🥗 Nutrition

Per serving