Name: Roasted Butternut Squash Cream Soup With Ginger
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 6
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

Ingredients

(Servings: 6)

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

Roasted Butternut Squash Cream Soup With Ginger

Ingredients

Steps

Nutrition Facts

Comments

Roasted Butternut Squash Cream Soup With Ginger

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts