Spicy Butternut Squash Soup
Ingredients
- 1 large butternut squash about 2 pounds, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 onion yellow onion chopped
- 2 cloves garlic minced
- 1 teaspoon ground ginger
- 1/2 teaspoon cayenne pepper or more, to taste
- 4 cups vegetable broth
- 1/2 cup heavy cream optional
- salt to taste salt
- pepper to taste pepper
Instructions
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender.
- While squash is roasting, heat remaining olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger and cook for 1 minute more.
- Add roasted butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Stir in heavy cream (if using) and season with salt, pepper, and cayenne pepper to taste.
- Serve hot.
