Roasted Ginger Butternut Squash Soup
A delightful twist on the classic butternut squash soup, this version incorporates roasted ginger for a warming and aromatic experience perfect for fall and winter. Ideal for cozy family dinners and well-suited for gluten-free diets.
Prep time: 10 minutesCook time: 35 minutesServes: 6
Ingredients
3 lbs butternut squash, peeled and cubed
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 1/2 tsp ground ginger
1 medium onion, diced
3 cloves garlic, minced
4 cups vegetable broth
1/2 cup coconut milk
1 tbsp maple syrup
1/2 tsp cinnamon
1/4 tsp nutmeg
Instructions
1. Preheat your oven to 400°F (204°C).
2. Toss the cubed butternut squash with olive oil, 1/2 tsp salt, and black pepper.
3. Spread the squash on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
4. In a large pot, sauté the onion in a bit of olive oil over medium heat until translucent.
5. Add garlic and ground ginger, cooking until fragrant.
6. Stir in the roasted squash, vegetable broth, coconut milk, maple syrup, cinnamon, and nutmeg.
7. Bring to a gentle boil, then reduce the heat and simmer for 10 minutes.
8. Use an immersion blender to blend the soup until smooth.
9. Adjust seasoning with salt and pepper to taste.
Storage
Store in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat gently on the stove over medium heat, stirring occasionally, until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
