Creamy Butternut Squash Soup
This creamy and delicious soup is perfect for a cold winter day. It's easy to make and can be on the table in under 90 mins.
Ingredients:
3 lbs of butternut squash, peeled, seeded, and cut in half
1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, minced
4 cups chicken or vegetable broth
2 tsp of salt
½ tsp black pepper
1 tsp allspice (optional)
½ tsp ginger (optional)
½ tsp ancho chile powder (optional)
¼ cup heavy cream.
Instructions:
Preheat oven to 400 degrees F (200 degrees C).
Toss the squash with the olive oil, onion, garlic, cumin, coriander, cinnamon, salt, and pepper in a large bowl.
Spread the squash on a baking sheet.
Roast for 60 minutes, or until the squash is tender.
Before you squash has finished roasting, in a large pot, preheat olive oil. Add garlic, ginger, and spices. Cook lightly until you can smell the aromatics. 1-2 mins.
Transfer the squash and veggie mixture to a blender or food processor and puree until smooth.
Add the vegetable broth and milk or cream (if using) and blend until combined.
Add back to your pot.
Season with salt and pepper to taste.
Serve hot, garnished with cilantro, croutons, or green onions.
