Roasted Butternut Squash Cream Soup with Ginger

4.5
(4)
4 Reviews
2 Photos

This is our favorite roasted butternut squash soup with ginger; the whole family loves it. I usually make a huge pot of soup and freeze parts of it before adding the cream. I like my soup thick, so I don't add a ton of vegetable broth, but feel free to thin it out with more broth.

Submitted by AnnaLena
Updated on June 19, 2024
Prep Time:
20 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 30 mins
Servings:
6
Jump to Nutrition Facts

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

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Brush flesh of butternut squash with olive oil and place cut-side down on a baking sheet.

  3. 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.

  4. Melt butter in a large pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add squash flesh, 2 cups hot broth, and ginger. Season with curry powder, cumin, salt, and pepper. Bring soup to a boil, reduce heat, and simmer until flavors are well combined, about 15 minutes.

  5. 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 more salt.

Cook's Note:

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 (per serving)

327 Calories
14g Fat
51g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 327
% Daily Value *
Total Fat 14g 18%
Saturated Fat 7g 37%
Cholesterol 37mg 12%
Sodium 270mg 12%
Total Carbohydrate 51g 19%
Dietary Fiber 9g 30%
Total Sugars 14g
Protein 5g 10%
Vitamin C 76mg 84%
Calcium 203mg 16%
Iron 3mg 16%
Potassium 1318mg 28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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