Ingredients
Roasted Butternut Squash
- 2 Pounds Butternut Squash, peeled and cut into cubes
- 1 Tablespoon Olive Oil
- 1 Teaspoon Salt
- Pinch Black Pepper, ground
Soup Base
- 1 Tablespoon Olive Oil
- 1 Onion, sliced
- 1 Inch Fresh Ginger, chopped
- 2 Garlic Cloves, chopped
- 1 Apple, cut into small pieces
- 1 Teaspoon Ground Cumin Seeds
- 1 Teaspoon Ground Coriander Seeds
- ¼ Teaspoon Ground Black Pepper
- 1 Teaspoon Salt
- 5 Cups Vegetable or Chicken Broth
- ⅓ Cup Cream (table cream or sour cream)
Instructions
- Prep the squash: Peel the butternut squash and cut it into evenly-sized cubes to ensure even roasting.
- Coat the squash: Place the squash cubes in a mixing bowl, add 1 tablespoon olive oil, 1 teaspoon salt, and a pinch of ground black pepper, then toss to coat all pieces evenly.
- Arrange for roasting: Line an oven tray with parchment paper and spread the coated squash cubes in a single layer to prevent overcrowding.
- Roast the squash: Roast in a preheated oven at 350°F (180°C) for approximately 20 minutes or until the squash is tender and cooked through.
- Sauté onion: Heat 1 tablespoon olive oil in a pot over medium heat, add sliced onion, and cook until soft and translucent.
- Add aromatics and main ingredients: Stir in chopped ginger, garlic, roasted squash cubes, and apple pieces; cook over low heat to blend flavors.
- Season the mixture: Add ground cumin, coriander, paprika, black pepper, and salt; mix thoroughly to combine all spices evenly.
- Pour in broth: Add 5 cups of vegetable or chicken broth, stir to combine.
- Simmer the soup: Cover the pot and cook over medium heat for about 10 minutes or until all ingredients are soft, stirring occasionally.
- Blend the soup: Using a hand blender, puree the soup until smooth; heat gently over low heat.
- Add cream: Stir in ⅓ cup cream and cook for an additional 2 minutes to incorporate and warm through without boiling.
- Serve and garnish: Serve the soup hot, garnished as desired (such as fresh herbs, a drizzle of cream, or toasted seeds).
Notes
- For a vegan version, substitute cream with coconut milk or a plant-based cream alternative.
- You can use either vegetable or chicken broth depending on your dietary preference.
- Make sure not to overcrowd the squash pieces on the tray to allow proper roasting and caramelization.
- Adjust seasoning to taste, especially salt and spices, to suit your preference.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
