Roasted Butternut Squash Cream Soup with Ginger

This is our favorite butternut squash soup and the whole family loves it. I usually make a huge pot of soup and freeze parts of it before adding the cream. I like my soup thick, so I don’t add a ton of vegetable broth, but feel free to thin it out with more broth.

INGRIDIENT

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

DIRECTION

Step: 1

Preheat the oven to 350 degrees F (175 degrees C).

Step: 2

Brush cut side of butternut squash with olive oil and place on a baking sheet, cut-side down.

Step: 3

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.

Step: 4

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.

Step: 5

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.

NUTRITION FACT

Per Serving: 327 calories; protein 5.1g; carbohydrates 51.4g; fat 14.1g; cholesterol 37.3mg; sodium 269.5mg.

The word “stew” can process to 2 time a food and a make dishes method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, instead it does have a few piece of differences. The meat is chopped into few of pieces but of being cooked whole , and the water based material completely covers the essential in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that comfortable you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming featured food , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.

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