The entire family adores this butternut squash soup with ginger, which is one of our favorites. Before adding the cream, I frequently cook a sizable pot of soup and freeze portions of it. I don’t use a lot of vegetable broth because I want my soup thick, but you are welcome to add additional liquid to thin it up.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 6 |
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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Brush flesh of butternut squash with olive oil and place cut-side down on a baking sheet.
- Bake in the preheated oven until skin is wrinkled and flesh is soft, about 40 minutes. Scrape flesh into a bowl with a spoon and set aside.
- 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 curry, cumin, sugar, salt, and pepper. Bring soup to a boil, reduce heat, and simmer until flavors are well combined, about 15 minutes.
- Purée soup with an immersion blender until smooth. Add more hot broth for a thinner soup. Stir in cream and season to taste with sugar, cider vinegar, cayenne pepper, and salt.
- If you love ginger, cut ginger into small pieces and blend with the soup. If you prefer to have just a taste, slice ginger and remove it before blending.
Nutrition Facts
| Calories | 327 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 9 g |
| Protein | 5 g |
| Saturated Fat | 7 g |
| Sodium | 270 mg |
| Sugars | 14 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I added a couple medium carrots, otherwise changed nothing. My main complaint is the tablespoon of sugar. This is way too much. My wife tasted it without seeing the recipe, and immediately said it was too sweet. If you feel compelled, add a teaspoon max. BTW, 3 inches ginger is a LOT. Start out with less.
Easy to make and very tasty. I’m not a ginger fan so I subbed garam masala for the ginger. My squash were massive so I used 4 cups each of the broth and whipping cream. I will make it again for sure.
Delicious and easy to make!! The whole family liked it. I’ll definitely make it again.
Very tasty! Will definitely make again!