A delightful and creamy roasted butternut squash soup, perfect for warming up on a chilly day.
Preheat your oven to 400°F (200°C).
Preheating ensures even roasting of the squash.
Cut the butternut squash in half lengthwise and remove the seeds.
Use a sturdy knife to safely cut the squash.
Place the squash halves cut-side down on a baking sheet and roast for 40 minutes until tender.
Roasting enhances the natural sweetness of the squash.
While the squash is roasting, dice the onion and grate the ginger.
Fresh ginger adds a vibrant flavor to the soup.
In a saucepan, melt the butter over medium heat and sauté the onion and ginger until soft.
Stir frequently to prevent burning.
Scoop the roasted squash flesh into the saucepan and add the vegetable broth.
Ensure no skin is included for a smooth texture.
Simmer the mixture for 10 minutes to blend the flavors.
Cover the saucepan to retain moisture.
Blend the soup in batches until smooth.
Use a towel to hold the blender lid to avoid spills.
Return the soup to the saucepan, stir in the cream, and season with salt and pepper.
Adjust seasoning to taste.
Serve hot, garnished with a swirl of cream or a sprinkle of fresh herbs.
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