👨‍🍳 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