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Roasted Butternut Squash and Ginger Soup

This soup features roasted butternut squash blended into a smooth, velvety puree, enhanced by fresh ginger for a spicy brightness. The process involves roasting the squash until caramelized, then simmering and blending to achieve a rich, thick texture with vibrant flavor. The final appearance is a warm, golden-orange bowl with a silky consistency.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small butternut squash peeled and cubed
  • 1 inch fresh ginger peeled and sliced
  • 2 tablespoons olive oil
  • 3 cups vegetable broth or chicken broth
  • Salt and pepper to taste
  • 1 tablespoon coconut milk (optional) for mellowing ginger heat
  • pinch nutmeg optional, for warming aroma

Equipment

  • Baking sheet
  • Large pot or saucepan
  • Immersion blender or regular blender
  • Cooking spoon
  • Chef's knife
  • Cutting board

Method
 

  1. Preheat the oven to 400°F (200°C). Spread the cubed butternut squash evenly on a baking sheet, drizzle with olive oil, and toss to coat. Roast for about 25-30 minutes until the squash is caramelized and tender, with edges browned and fragrant.
  2. While the squash roasts, peel and thinly slice the fresh ginger. Set aside.
  3. In a large pot, warm a tablespoon of olive oil over medium heat. Add the sliced ginger and cook gently for 2-3 minutes until fragrant, stirring occasionally to prevent burning and to release its spicy aroma.
  4. Add the roasted butternut squash to the pot with the ginger. Pour in the vegetable broth, then bring the mixture to a gentle simmer. Let it cook uncovered for about 10 minutes, allowing the flavors to meld and the squash to soften further if needed.
  5. Use an immersion blender directly in the pot or transfer the hot mixture to a blender in batches. Blend until completely smooth, achieving a velvety, uniform texture. Be careful with hot liquids—blend in small bursts if using a regular blender and vent the lid slightly.
  6. Return the soup to low heat if needed, then stir in the coconut milk to add creaminess and mellow the ginger's spiciness. Season with salt, pepper, and a pinch of nutmeg for warm aroma. Taste and adjust seasoning as desired.
  7. Once the soup is heated through and flavors are balanced, ladle it into bowls. Serve hot, garnished with a swirl of coconut milk or a sprinkle of fresh herbs if desired.

Notes

Roast the squash until caramelized for best flavor. Taste and adjust seasoning at the end for balance. For a spicier kick, add more ginger or a pinch of chili flakes.