Butternut Squash Soup
Serves 415 mins prep45 mins cook
This butternut squash soup is creamy, flavorful, and perfect for fall. It's roasted to perfection with garlic and onions, blended with milk or cream, and spiced with nutmeg, allspice, and ginger. A delightful dish that will impress anyone.
0 servings
What you need
Instructions
1: Start by preparing the squash. Slice it in half and scoop out the seeds, saving the seeds to toast for garnish. 2: Line a baking pan with parchment paper. Chop the onion into large wedges and place it in the pan. Add garlic cloves to the pan as well. 3: Coat everything with oil, then sprinkle with salt and pepper. 4: Roast at 425°F for 45 minutes until fork tender. Let cool and scoop out the insides of the squash. Squeeze the garlic to release its goodness. 5: In a large pot, melt the 1/2 stick of butter until golden brown to create brown butter. 6: Add the ginger and sauté until browned. Then, add brown sugar and all the spices listed. 7: Stir in the squash, onion, and garlic. Add milk and broth. 8: Use an immersion blender to blend until smooth, or blend in a regular blender. 9: Place in a bowl, garnish with toasted seeds, sour cream, and fresh herbs. Enjoy!View original recipe