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Roasted Butternut Squash and Ginger Soup

This soup combines roasted butternut squash and fresh ginger to create a smooth, velvety texture with a fragrant aroma. It involves roasting the squash first, then blending the ingredients into a creamy puree with gentle simmering. The final dish has a warm, vibrant appearance with a subtly spicy-sweet flavor profile.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: comfort food
Calories: 215
Ingredients Equipment Method

Ingredients
  

  • 1 medium butternut squash peeled and cubed
  • 2 inch fresh ginger peeled and sliced
  • 2 tablespoons olive oil for roasting
  • 4 cups vegetable broth for simmering and blending
  • 1 teaspoon salt adjust to taste
  • 0.5 teaspoon black pepper freshly ground

Equipment

  • Baking sheet
  • Large pot or Dutch oven
  • Immersion blender or regular blender
  • Chef's Knife
  • Cutting board

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the peeled and cubed butternut squash on a baking sheet, drizzle with olive oil, and toss to coat evenly.
  2. Place the sliced ginger on the same baking sheet or a separate one. Roast everything in the oven for about 25-30 minutes, until the squash is tender and slightly caramelized, and the ginger is fragrant.
  3. Remove the roasted squash and ginger from the oven and let them cool slightly. Transfer the roasted squash to a large pot, adding the sliced ginger.
  4. Pour in the vegetable broth and bring the mixture to a gentle simmer over medium heat for about 10 minutes, allowing the flavors to meld.
  5. Use an immersion blender or transfer the mixture carefully to a blender, then puree until smooth and velvety. Return the soup to the pot if needed.
  6. Season the soup with salt and black pepper, adjusting to your taste. Warm the soup gently for a few minutes, stirring occasionally.
  7. Serve the soup hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired.