Roasted Butternut Squash Cream Soup With Ginger - cooking recipe

Ingredients

2 small butternut squash, halved lengthwise and seeded
1 tablespoon olive oil, or as needed
2 tablespoons butter
2 onion, chopped
2 1/2 cups hot vegetable broth, or more to taste, divided
1 (3 inch) piece piece fresh ginger, peeled and coarsely chopped
1/2 teaspoon curry powder, or more to taste
1/2 teaspoon ground cumin, or more to taste
salt and freshly ground black pepper to taste
1/2 cup heavy whipping cream, or more to taste
1 tablespoon white sugar
1/4 teaspoon cider vinegar
1 pinch cayenne pepper

Preparation

Preheat the oven to 350 degrees F (175 degrees C).
Brush cut side of butternut squash with olive oil and place on a baking sheet, cut-side down.
Bake in the preheated oven until peel is crinkly and butternut squash is soft, about 40 minutes. Scrape flesh into a bowl with a spoon and set aside.
Melt butter in a large pot over medium heat and cook onions until soft and translucent, about 5 minutes. Add squash flesh, 2 cups hot broth, and ginger. Season with ginger, curry, cumin, sugar, salt, and pepper. Bring soup to a boil, reduce heat, and simmer until flavors are well combined, about 15 minutes.
Puree soup with an immersion blender until smooth. Add more hot broth for a thinner soup. Stir in cream and season to taste with sugar, apple cider vinegar, cayenne pepper, and salt.