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Easy Roasted Butternut Squash Soup Recipe with Ginger

This easy roasted butternut squash soup recipe is flavored with ginger and is topped with a sweet maple syrup and sour cream blend that creates a delectable, rich taste. This recipe takes about forty minutes in total to complete; Ten minutes for prep time and thirty minutes to cook.
Course Entree, Main Course, Side Dish, Soup
Cuisine American, Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10
Calories 303kcal
Author Katie Crenshaw

Ingredients

  • 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

Instructions

  • 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.

Notes

If you wish to make soup ahead, you can store soup in refrigerator until ready for serving. Reheat soup before serving then add garnishes.

Nutrition

Calories: 303kcal | Carbohydrates: 16g | Protein: 2g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 93mg | Sodium: 44mg | Potassium: 341mg | Fiber: 1g | Sugar: 7g | Vitamin A: 8460IU | Vitamin C: 15.3mg | Calcium: 106mg | Iron: 0.5mg