Roasted Butternut Squash Cream Soup with Ginger Recipe

Cook Time: 70 minutes

Original Recipe (1X) yields 6 servings

Ingredients

• 2 small butternut squash, halved lengthwise and seeded
• 1 tablespoon olive oil, or as needed
• 2 tablespoons butter
• 2 onions, chopped
• 2 cups hot vegetable broth, or more to taste, divided
• 1 (3 inch) piece fresh ginger, peeled and coarsely chopped
• teaspoon curry powder, or more to taste
• teaspoon ground cumin, or more to taste
• Salt and freshly ground black pepper to taste
• cup heavy whipping cream, or more to taste
• 1 tablespoon white sugar
• teaspoon cider vinegar
• 1 pinch cayenne pepper

Directions

1. Preheat the oven to 350F (175C).
2. Brush the flesh of the butternut squash with olive oil and place the halves cut-side down on a baking sheet.
3. Bake the squash in the preheated oven for about 40 minutes, until the skin is wrinkled and the flesh is soft.
4. Once baked, scrape the flesh from the squash into a bowl and set aside.
5. In a large pot, melt the butter over medium heat. Add the chopped onions and cook until soft and translucent, about 5 minutes.
6. Add the squash flesh to the pot along with 2 cups of hot vegetable broth and the chopped ginger. Season with curry powder, cumin, salt, and pepper.
7. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, allowing the flavors to meld together.
8. Pure the soup using an immersion blender until smooth. If you prefer a thinner consistency, add more hot broth as needed.
9. Stir in the heavy cream and adjust the seasoning with sugar, cider vinegar, cayenne pepper, and more salt to taste.

Cook's Note

If you enjoy a strong ginger flavor, you can chop the ginger into small pieces and blend it with the soup. If you prefer a milder taste, slice the ginger and remove it before blending.

Nutrition Facts (per serving)

• Calories: 327
• Total Fat: 14g (18% DV)
• Saturated Fat: 7g (37% DV)
• Cholesterol: 37mg (12% DV)
• Sodium: 270mg (12% DV)
• Total Carbohydrates: 51g (19% DV)
• Dietary Fiber: 9g (30% DV)
• Total Sugars: 14g
• Protein: 5g (10% DV)
• Vitamin C: 76mg (84% DV)
• Calcium: 203mg (16% DV)
• Iron: 3mg (16% DV)
• Potassium: 1318mg (28% DV)

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

Roasted Butternut Squash Cream Soup with Ginger is a delicious and comforting dish that blends the natural sweetness of roasted butternut squash with the warmth and spice of ginger, creating a perfect balance of flavors. This velvety soup is not only easy to make, but also packed with nutrients, making it an excellent choice for a cozy dinner or special occasion.

History and Origin

The concept of blending squash and spices in soups has roots in both European and North American cuisines, where squashes like butternut were cultivated and used in a variety of dishes. However, the combination of squash and ginger, specifically, became popular in modern American kitchens, particularly as part of the trend towards using seasonal ingredients and plant-based soups. The warm, aromatic flavors of ginger complement the sweet, rich texture of roasted squash, making it a natural pairing. This dish has evolved into a staple of autumn and winter meals, particularly in North America, where squash is harvested in abundance.

Regional Features

Roasted Butternut Squash Cream Soup with Ginger is often associated with the cooler months in regions where butternut squash is grown, such as the Northeastern United States and parts of Canada. In these regions, squash is a common ingredient in harvest-based recipes. The addition of ginger, however, gives this soup a distinct twist, bridging the gap between traditional Western comfort food and the more exotic, spicy flavors found in Asian cuisine. Ginger, a common ingredient in Southeast Asian cooking, adds an unexpected warmth and depth to the soup, making it a fusion dish that brings together regional ingredients and international flavors.

What Makes It Different?

While there are many squash-based soups in various cuisines, the addition of ginger makes this recipe stand out. Most butternut squash soups rely on simple seasonings like nutmeg, cinnamon, and garlic, but this version uses ginger as a primary flavoring, offering a more zesty, aromatic profile. The ginger not only enhances the sweetness of the squash but also adds a refreshing kick that elevates the entire dish. Additionally, the use of heavy cream creates a luxurious texture, setting it apart from lighter vegetable soups that use water or stock as their base.

Where Is It Typically Served?

This soup is often served as a starter in both casual home meals and upscale restaurants, particularly during the fall and winter months. It pairs wonderfully with crusty bread or a light salad, making it a great option for a light lunch or a sophisticated appetizer. It is also a popular choice for Thanksgiving and other holiday meals due to its comforting nature and seasonal ingredients. You might find it on the menu at farm-to-table restaurants that focus on local and seasonal produce.

Interesting Facts

• Butternut squash is rich in vitamins A and C, making this soup not only delicious but also a healthy option.
• Ginger, in addition to adding flavor, has anti-inflammatory properties and is often used to aid digestion and reduce nausea.
• This soup can easily be adapted for vegan diets by substituting the heavy cream with coconut milk or other plant-based cream alternatives.
• Roasting the butternut squash enhances its natural sweetness, which pairs beautifully with the savory spices in the soup.

Whether youre preparing it for a holiday feast or a cozy weeknight meal, Roasted Butternut Squash Cream Soup with Ginger is a perfect choice for anyone looking to enjoy a hearty, flavorful dish with a touch of elegance.

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