Description
An easy and smooth butternut squash soup uses a light cream and a blender. Roast the butternut for a more robust flavor.
Ingredients
- 1 1/2 Butternut squash (already cut) - Cut even smaller into 1-inch pieces
- 1/8 tsp Pepper
- 1/8 tsp Salt
- 1 Tbsp Olive Oil (Affiliate Link)
- 1/4 tsp Cinnamon (Affiliate Link)
- 1/4 tsp Curry
- 1/4 tsp Ginger
- 2 tsp Granulated Garlic
- 2 cups Chicken Broth (Affiliate Link)
- 3/4 cup light cream
Instructions
- Preheat oven to 450 degrees.
- Cut the precut butternut squash into 1-inch pieces. Toss in a bowl with pepper, olive oil (Affiliate Link), and granulated garlic. And place on a cookie sheet (Affiliate Link) with parchment paper (Affiliate Link)—Cook butternut squash pieces for 20 minutes.
- After butternut pieces are fork-tender, put in a pot, and add the chicken broth (Affiliate Link), cinnamon (Affiliate Link), curry, ginger, and salt.
- Use an emulsion blender and blend until smooth. Add the light cream and blend some more until smooth and creamy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: soup
- Method: stove top
- Cuisine: american