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Butternut Squash and Ginger Soup

This butternut squash soup is made by roasting the squash until caramelized, then blending it with fresh ginger, garlic, and broth to create a velvety, vibrant orange puree. The addition of ginger brings a lively, spicy kick, while the roasted squash offers natural sweetness and a smooth, creamy texture.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium butternut squash peeled and cubed
  • 2 inch fresh ginger peeled and grated
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • to taste salt and pepper

Equipment

  • Baking Sheet
  • Blender
  • Large pot
  • Knife
  • Cutting board

Method
 

  1. Preheat your oven to 400°F (200°C). Arrange the cubed butternut squash on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for about 25-30 minutes until the squash is tender and slightly caramelized around the edges, filling your kitchen with a warm, nutty aroma.
  2. While the squash is roasting, peel and grate the fresh ginger, and mince the garlic. This releases their next-level flavors and makes blending smoother.
  3. Once the squash is done, transfer it to a large pot. Pour in the vegetable broth and bring it to a gentle simmer over medium heat.
  4. Add the grated ginger and minced garlic to the simmering broth. Let them cook for about 5 minutes, the mixture will become fragrant and slightly thickened.
  5. Use an immersion blender or transfer the mixture carefully to a blender. Blend until smooth and creamy, watching out for splashes. You should have a vibrant orange, velvety soup.
  6. Return the pureed soup to the pot if needed, and heat over low heat. Taste and season with salt and pepper as desired. Optional: add a splash of cream or coconut milk for extra richness.
  7. Once heated through and seasoned, ladle the soup into bowls. Garnish with a thin slice of fresh ginger or a drizzle of olive oil for a beautiful presentation.
  8. Savor the rich, spicy-sweet flavor with each spoonful, enjoying the creamy, smooth texture and vibrant color that make this soup both comforting and visually appealing.

Notes

Be sure to peel and roast the squash thoroughly to achieve a soft, creamy texture. Adjust the ginger amount for more or less heat depending on your preference.