Roasted Butternut Squash Soup with Chili Ginger

TOTAL TIME: 1 hr
Prep: 20 min
Inactive Prep: --
Cook: 40 min
YIELD: 4 servings
LEVEL: Easy

ingredients

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Directions

Preheat the oven to 425 degrees F.

Cut the squash in half from top to bottom and scoop out the seeds. Put the squash and the garlic clove onto a baking sheet, drizzle with 1 tablespoon of the olive oil and season with salt and pepper. Roast in the oven until it is nice and soft, 30 to 35 minutes. Remove from the oven and let cool. When it is cool enough to handle, scoop out the flesh and set aside with the garlic clove.

While the squash is roasting, put the remaining tablespoon of oil and the butter into a large pot over low heat. Add the onion and cook, stirring often, until the onion is browned and caramelized, about 20 minutes.

Squeeze the roasted garlic clove into the pan, discarding the skin. Add the squash, ginger, chilies to taste and stock. Turn the heat to high and bring it to a boil, then remove from the heat.

Working in batches, puree the soup in a blender, getting it as smooth as possible. Pour into a clean pot while you blend the rest. Heat the soup until it is piping hot. Taste and season with salt and pepper and a squeeze of lime juice.

To serve, ladle the soup into warm bowls, drizzle with a little coconut milk, scatter over some cilantro leaves and chilies.

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Newest Ratings and Reviews

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  • on February 17, 2014

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    LOVE this soup! Spice level adjustable... use a bit more garlic? Winter go-to soup for sure!

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  • on October 02, 2013

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    I really love the Roasted Butternut Squash Soup with Chili Ginger soup. I had never cooked butternut squash before and found it really easy to do and very tasty. I have given this recipe to my friends.

    people found this review Helpful.
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  • on September 04, 2013

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    I made this on the weekend and it was delicious and really simple to make. I added some pancetta into mine and it worked really well. Will deffo make this again.

    people found this review Helpful.
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