Roasted Ginger Butternut Squash Soup is a delightful, warming dish that perfectly balances sweet and savory flavors. It's a cozy bowl of goodness that's perfect for chilly days and makes great use of seasonal produce.
Butternut squash provides a naturally sweet and creamy base for the soup, making it hearty and satisfying. Olive oil not only helps in roasting the squash to caramelized perfection but also adds a subtle richness to the soup. A touch of salt and black pepper enhances the flavors without overpowering them. Ground ginger brings warmth and a hint of spice, complementing the sweetness of the squash beautifully. Onion and garlic form the flavor foundation, adding depth and a savory note. Vegetable broth serves as the soup's liquid base, bringing everything together. Coconut milk adds creaminess and a hint of tropical flavor, while maple syrup provides a natural sweetness that balances the spices. Finally, a sprinkle of cinnamon and nutmeg gives the soup a cozy, aromatic finish.
This soup pairs wonderfully with a slice of crusty bread or a simple green salad. For an added touch, garnish with toasted pumpkin seeds or a swirl of extra coconut milk for a beautiful presentation.
Start by getting your oven heated up to 400°F (204°C). While the oven is warming, grab your peeled and cubed butternut squash and toss it with 2 tablespoons of olive oil, half a teaspoon of salt, and a dash of black pepper. Spread the seasoned squash evenly on a baking sheet, making sure there's enough space for each piece to roast properly. Slide the sheet into the oven and let the squash roast for 25 to 30 minutes. You'll know it's ready when the squash is tender and has a lovely, slightly caramelized edge.
While your squash is roasting, heat a large pot over medium heat and add a splash of olive oil. Toss in the diced onion, cooking it until it turns translucent, stirring occasionally to prevent sticking. Once the onion is ready, add the minced garlic and ground ginger, cooking just until their fragrance fills the air — this only takes about a minute.
Next, add the roasted squash to the pot, followed by the vegetable broth, coconut milk, maple syrup, cinnamon, and nutmeg. Give everything a good stir to combine. Bring the mixture to a gentle boil, then reduce the heat to let it simmer for about 10 minutes. This helps the flavors meld together nicely.
Now comes the fun part: blending! Use an immersion blender directly in the pot to blend the soup until it's smooth and creamy. If you don't have an immersion blender, carefully transfer the soup in batches to a standard blender, then return it to the pot. Taste the soup and adjust the seasoning with additional salt and pepper if needed.
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