Butternut Squash Soup is a favored dish in the fall and I have a marvelous recipe to share just for you! This beautiful Roasted Butternut Squash Soup is flavored with hints of ginger and is topped with a sweet maple syrup and sour cream blend creating a delectable, luscious, rich taste. You are going to love it!
I am the lone ranger when it comes to liking ginger in my household. My children and husband run from it. I personally adore the earthy, bitter, zesty spice. In small doses, it can awaken a bland dish into a vibrant masterpiece. The fact that I am the only one in my house that loves this spice doesn’t stop me from creating this soup over and over again. I love the rich buttery flavors contrasting with the spicy ginger and the sweet maple syrup. I have seconds and thirds; and sometimes I don’t share! But most of the time I make it to eat with friends. My friends are not as picky as my family and they favor ginger, so this Roasted Butternut Squash Soup is a special treat to enjoy with them.
When I first began roasting butternut squash, I would prepare it the hard way. I would peel it, then forcefully cut it (if it is large, this is very difficult), and finally chop it to roast. I found a much easier way to roast it thanks to Facebook and Pinterest. Here are the tricks that I learned.
Pierce butternut squash with a fork then microwave about 5 minutes to soften.
Now that it is softened, it is easy to cut. Cut off both ends of butternut squash. Then cut in half length wise. Scoop out seeds. Place squash on a baking dish and roast approximately 30 minutes or completely softened to touch at 350 degrees in oven.
The skin should easily peel off or you can scoop out the squash for the soup. Immediately add squash blender with remaining ingredients to finish the recipe.
You can serve immediately by garnishing with maple syrup and sour cream blend, or refrigerate and rewarm for later use. If you like this recipe, check out: Zucchini Curry Soup, Low Carb Bolognese, and Carrot Ginger Soup Recipe.
- 5 cups roasted butternut squash
- 2 1/2 cups cream
- 3/4 tsp ginger
- 3/4 tsp nutmeg
- Salt and Pepper to taste
- 1 cup sour cream
- 4 tbs maple syrup
- drizzle maple syrup for garnish
- Immediately after roasting squash, add squash to blender or food processor.
- Add in cream, ginger, nutmeg, salt, and pepper.
- Mix until completely creamy with no lumps.
- Mix sour cream and maple syrup.
- Garnish soup with 2 tbs of maple syrup and sour cream blend.
- Drizzle maple syrup lightly for final topping.
- Serve immediately.
If you wish to make soup ahead, you can store soup in refrigerator until ready for serving. Reheat soup before serving then add garnishes.