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Ginger Infused Butternut Squash Soup

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PREP TIME
20 min
COOKING TIME
70 min
TOTAL TIME
90 min
SERVINGS
6 servings
Dinner
Ginger Infused Butternut Squash Soup
Ingredients
  • 2 small butternut squash, halved lengthwise and seeded
  • 1 tablespoon olive oil, or as needed
  • 2 tablespoons butter
  • 2 onion, chopped
  • 2 1/2 cups hot vegetable broth, or more to taste, divided
  • 1 (3 inch) piece piece fresh ginger, peeled and coarsely chopped
  • 1/2 teaspoon curry powder, or more to taste
  • 1/2 teaspoon ground cumin, or more to taste
  • salt and freshly ground black pepper to taste
  • 1/2 cup heavy whipping cream, or more to taste
  • 1 tablespoon white sugar
  • 1/4 teaspoon cider vinegar
  • 1 pinch cayenne pepper
Instructions
1
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2
Take a baking sheet and apply a thin layer of olive oil to the flesh of the butternut squash, making sure it's evenly coated. Place the squash cut-side down on the prepared baking sheet.
3
Bake the squash in a preheated oven for approximately 40 minutes, or until its skin is wrinkled and the flesh is tender. Remove it from the oven and set it aside.
4
In a large saucepan, melt butter over medium heat. Add sliced onions and cook until they become soft and translucent, taking around 5 minutes.
5
Add the flesh of the cooked butternut squash to the saucepan, along with 2 cups of hot broth and grated ginger. Season your soup with a blend of spices, including curry powder, cumin, salt, and pepper.
6
Bring the soup to a rolling boil, then reduce the heat and let it simmer for about 15 minutes, allowing the flavors to meld together.
7
Use an immersion blender to puree the soup until it reaches your desired consistency. If you prefer a thinner soup, add more hot broth as needed.
8
Add heavy cream to the soup and season it to taste with sugar, cider vinegar, cayenne pepper, and additional salt.