Butternut Squash Soup
A comforting and flavorful butternut squash soup, perfect for chilly evenings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 medium butternut squash
- 1 onion
- 2 cloves garlic
- 4 cups vegetable or chicken broth
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Place cut side down on a baking sheet.
- Roast in the oven for 25-30 minutes until tender.
- Heat a tablespoon of olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent (about 5 minutes). Stir in minced garlic and cook for another minute until fragrant.
- Let the roasted squash cool slightly, then scoop the flesh into the pot. Add broth, ground ginger, and cinnamon. Use an immersion blender to purée until smooth.
- Taste and adjust seasoning with salt and pepper as desired. Heat the soup gently for a few more minutes to warm through.
- Ladle the soup into bowls and enjoy it hot.
Notes
Perfect for meal prep and can be enjoyed as a starter or main dish.