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Ingredients
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2 small butternut squash, halved lengthwise and seeded
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1 tablespoon olive oil, or as needed
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2 tablespoons butter
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2 onion, chopped
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2 ½ cups hot vegetable broth, or more to taste, divided
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1 (3 inch) piece piece fresh ginger, peeled and coarsely chopped
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½ teaspoon curry powder, or more to taste
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½ teaspoon ground cumin, or more to taste
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salt and freshly ground black pepper to taste
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½ cup heavy whipping cream, or more to taste
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1 tablespoon white sugar
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¼ teaspoon cider vinegar
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1 pinch cayenne pepper
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Brush flesh of butternut squash with olive oil and place cut-side down on a baking sheet.
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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.
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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.
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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 | |
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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.