A delightful and creamy roasted butternut squash soup, perfect for warming up on chilly days.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking of the squash.
Cut the butternut squash in half lengthwise and scoop out the seeds.
Use a sturdy knife to safely cut through the squash.
Place the squash halves cut side down on a roasting pan and roast in the oven for 40 minutes or until tender.
Roasting enhances the natural sweetness of the squash.
While the squash is roasting, chop the onion and ginger.
Chop the ginger finely for a more even flavor distribution.
In a saucepan, melt the butter over medium heat and sauté the onion and ginger until softened, about 5 minutes.
Stir frequently to prevent burning.
Add the chicken broth to the saucepan and bring to a simmer.
Simmering allows the flavors to meld together.
Scoop the roasted squash flesh into the saucepan and stir to combine.
Ensure all seeds and skin are removed before adding.
Blend the mixture until smooth using a blender or immersion blender.
Blend in batches if using a standard blender to avoid spills.
Return the soup to the saucepan, stir in the cream, and season with salt and pepper to taste.
Adjust the seasoning gradually to suit your taste.
Serve the soup hot, garnished with a drizzle of cream or fresh herbs.
Serve with a side of crusty bread for a complete meal.
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