Roasted Butternut Squash Cream Soup With Ginger Recipe

Here’s what the recipe calls for in terms of the amount:

1 cup heavy cream or half-and-half (optional)

In conclusion, when it comes to making the Roasted Butternut Squash Cream Soup with Ginger Recipe, choosing the right ingredient is crucial. Whether you opt for heavy cream or half-and-half, remember that both can create a rich and creamy soup that’s sure to impress your guests.

Fresh cilantro, chopped (for garnish)

Fresh cilantro, chopped (for garnish), is a crucial ingredient used to add freshness and a burst of flavor to the Roasted Butternut Squash Cream Soup with Ginger recipe.

When selecting fresh cilantro for this recipe, it’s essential to choose sprigs that are vibrant green in color, have no signs of wilting or browning, and have intact leaves with no damage or tears.

To ensure the best flavor and aroma, it’s recommended to use freshly chopped cilantro instead of dried or frozen cilantro. Freshly chopped cilantro will not only retain its flavor and aroma but also provide a more vibrant texture to your dish.

The amount of fresh cilantro used for garnish can be adjusted according to personal preference. However, as a general guideline, about 1/4 cup of chopped cilantro per serving is sufficient to add the desired freshness and visual appeal to your Roasted Butternut Squash Cream Soup with Ginger.

To chop the cilantro efficiently, start by removing the leaves from their stems and placing them in a bowl. Then, use a sharp knife or kitchen shears to finely chop the cilantro leaves until they reach the desired texture for garnish.

Keep in mind that fresh cilantro is a delicate herb that can easily lose its flavor and aroma when exposed to heat, light, or oxygen. To preserve its freshness, it’s best to store chopped cilantro in an airtight container in the refrigerator and use it within a few hours of chopping.

Finally, as part of your garnish, fresh cilantro adds a pop of color and fragrance to the Roasted Butternut Squash Cream Soup with Ginger recipe. This combination creates a visually appealing and aromatic dish that is sure to delight your taste buds.

The key to creating a delicious and flavorful Roasted Butternut Squash Cream Soup with Ginger lies in selecting high-quality ingredients.

Vegetables

• 1 large butternut squash (about 2 lbs), peeled, seeded and cubed

• 2 tablespoons olive oil

• 1 onion, chopped

• 3 cloves garlic, minced

• 2 inches fresh ginger, peeled and grated

Liquids

• 4 cups vegetable or chicken broth

• 1/2 cup heavy cream or half-and-half

• 1/4 cup coconut milk (optional)

Spices and Seasonings

• Salt, to taste

• Black pepper, to taste

• Cayenne pepper (optional)

Others

• Fresh herbs, such as parsley or cilantro (for garnish)

Instructions

Pureeing and Seasoning:

The process of making a delicious roasted butternut squash cream soup with ginger requires careful attention to several key steps, including pureeing and seasoning.

Firstly, let’s discuss the importance of proper preparation of ingredients before starting the cooking process. In this recipe, one of the crucial elements is to roast the butternut squash in the oven until it’s tender and caramelized, bringing out its natural sweetness.

The next step involves removing the skin of the roasted butternut squash and transferring it into a blender or food processor for pureeing. This step requires great care as we want to achieve a smooth consistency without any lumps or chunky textures.

When blending the roasted squash, ensure that you’re using enough liquid to facilitate the process. A combination of chicken broth or vegetable stock and cream provides an excellent balance for achieving the desired consistency.

To enhance the flavors in the soup, we can now add a few spices such as ground cumin, smoked paprika, and cayenne pepper during the seasoning process. Feel free to experiment with other herbs and spices to find your preferred flavor combination.

Some additional tips for pureeing: it’s essential to blend the ingredients in batches if you’re making a large quantity of soup. This will prevent any potential overloading of the blender or creating too much foam during the blending process.

An immersion blender can also come in handy when working with hot soups, allowing you to blend right within the pot without transferring the soup to another container.

Finally, let’s talk about seasoning. Remember that this step is crucial to bring out the best flavors from your roasted butternut squash cream soup. It’s all about finding a balance between the sweet and savory elements in this delicious dish.

The ginger plays an essential role in enhancing the overall flavor profile of the soup. Don’t be shy with adding some fresh or ground ginger as needed to reach your desired level of spiciness.

Instructions: Preparing a delicious and comforting Roasted Butternut Squash Cream Soup with Ginger requires attention to detail and adherence to a series of steps.

To begin, choose a ripe butternut squash, which should be slightly soft to the touch and have a sweet, nutty aroma. _Ginger_ can add a wonderful depth of flavor, so select fresh and firm pieces.

Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds and pulp. Place the squash on a baking sheet lined with parchment paper, cut side up. Roast in the preheated oven for about 45 minutes, or until the flesh is tender when pierced with a fork.

While the squash is roasting, heat some oil in a large pot over medium heat. Add sliced _onion_ and cook until softened, about 5-7 minutes. Then add minced garlic and cook for an additional minute, stirring constantly to prevent burning.

Once the squash has cooled slightly, scoop out the flesh and puree it in a blender or food processor until smooth. Return the pot with the oil to medium heat. Add _ginger_ paste and cook for about 1-2 minutes, stirring constantly, until fragrant. Then add the roasted butternut squash puree, vegetable broth, coconut milk, salt, and pepper. Stir well to combine.

Bring the mixture to a simmer and cook for about 10-15 minutes or until heated through. Taste and adjust seasoning as needed. Finally, serve the Roasted Butternut Squash Cream Soup with Ginger hot, garnished with chopped fresh herbs, such as parsley or cilantro, if desired.

**Note**: You can also make this recipe in a slow cooker. Simply brown the onion and garlic in a pan, then add all the ingredients to the slow cooker and cook on low for 3-4 hours.

In a large saucepan or Dutch oven, sauté the onion in butter until softened. Add garlic and ginger; cook for 1 minute.

When it comes to cooking, instructions play a vital role in guiding individuals through the preparation and execution of a dish. Clear and concise language is essential to ensure that cooks understand what is required of them, thereby minimizing the risk of errors or accidents in the kitchen.

In the context of the Roasted Butternut Squash Cream Soup with Ginger Recipe, instructions are used to detail the process of preparing this delicious soup from scratch. The initial instruction, “In a large saucepan or Dutch oven,” sets the scene and tells the cook which type of vessel is required for this recipe.

The next instruction, “Sauté the onion in butter until softened,” provides detailed information about the cooking process. This involves melting butter in the pan over medium heat and then adding sliced onions. The action of sautéing is repeated several times throughout this recipe to emphasize the importance of careful heat control and constant stirring.

The instruction “Add garlic and ginger; cook for 1 minute” highlights the significance of combining these aromatic ingredients at a specific point in the cooking process. Garlic and ginger are commonly used together to create a flavorful base for many soups, stews, and sauces.

In addition to providing specific steps and actions, instructions often include important notes and cautions. These may range from temperature recommendations to potential allergens or special considerations for particular ingredients. For instance, when working with butternut squash, the cook might be advised to peel it carefully before chopping to avoid injury by its hard skin.

Instructions can also provide tips and suggestions for customization or variations of a recipe. This may involve substituting certain ingredients with alternative options, adjusting cooking times or temperatures, or adding personal touches such as spices or herbs.

In summary, instructions are an essential component of any recipe or cooking method. By following clear and detailed instructions, individuals can successfully prepare even the most complex dishes while minimizing errors and ensuring a safe cooking experience.

Peel, deseed and chop the butternut squash into 1inch cubes and add to the pot with salt and pepper. Cook for about 10 minutes or until the squash starts to soften.

To begin making this delicious Roasted Butternut Squash Cream Soup with Ginger, it’s essential to properly prepare the butternut squash.

The first step involves peeling the butternut squash, which can be a bit tricky due to its hard outer skin. A vegetable peeler is necessary for removing this layer. Hold the butternut squash firmly in place and carefully peel off all the skin from top to bottom, taking care not to apply too much pressure that might cause the flesh underneath to break.

After successfully peeling the squash, it’s time to deseed it. Locate the hard seeds in the center of the squash and carefully cut around them on both sides until they are completely removed. This will give you a seedless butternut squash ready for chopping.

Next, chop the peeled and deseeded butternut squash into 1-inch cubes. A sharp knife is required for this task to ensure clean cuts without crushing the flesh of the squash. Place all the chopped squash pieces in a large pot and sprinkle salt and pepper over them to enhance their flavor.

Cook the chopped butternut squash in the pot for about 10 minutes or until it starts to soften, allowing it to break down during roasting. This crucial step sets the foundation for the creamy texture of the final soup.

Pour in the broth and bring mixture to a boil, then reduce heat to simmer for 2025 minutes or until the squash is tender when pierced with a fork.

The instructions provided are clear and concise, making it easy for anyone to follow along and prepare a delicious Roasted Butternut Squash Cream Soup with Ginger.

Firstly, let’s break down the steps involved in preparing this recipe:

1. Pour in the broth and bring mixture to a boil: This step is crucial as it helps to dissolve any impurities and brings out the flavors of the ingredients.

2. Then, reduce heat to simmer for 2025 minutes or until the squash is tender when pierced with a fork: At first glance, the number of minutes seems unusual. However, a more conventional cooking time would be around 20-25 minutes per pound of squash, depending on its size and desired tenderness.

To give you a better idea of what to expect, here are some general guidelines for roasting butternut squash:

• For a small squash (about 1-2 pounds), roast at 400°F (200°C) for around 20-25 minutes.

• For a medium squash (about 3-4 pounds), roast at 400°F (200°C) for around 30-40 minutes.

In any case, the goal is to achieve tender flesh that can be easily pierced with a fork. This usually means cooking the squash until it’s slightly caramelized on the outside and soft on the inside.

Use an immersion blender (or transfer soup to a blender) to puree until smooth. Taste and adjust seasoning as needed.

The final step in preparing the Roasted Butternut Squash Cream Soup with Ginger involves purifying the soup to achieve a smooth consistency.

This can be achieved by using an immersion blender, which is a handheld electric blender that is specifically designed for soups and sauces.

Another option is to transfer the soup to a blender, but it’s essential to exercise caution as hot liquids can cause damage to the blender or potentially create splashes, leading to burns.

Firstly, make sure the immersion blender is securely held over the surface of the soup, ensuring that there are no air pockets or gaps where the blades might get stuck.

Gently move the blender in a slow and steady motion back and forth across the soup, allowing it to break down the ingredients effectively.

It’s crucial not to blend too vigorously, as this can introduce air into the soup, making it frothy and potentially affecting its texture.

Alternatively, if using an external blender, transfer small quantities of the hot soup to the blender jar to avoid overloading and ensure safe handling.

Taste the soup after blending and adjust the seasoning accordingly. This could involve adding salt, pepper, or other spices as needed to achieve the perfect flavor balance.

If desired, stir in heavy cream for added richness and serve hot, garnished with chopped cilantro if desired.

In order to execute the recipe for Roasted Butternut Squash Cream Soup with Ginger successfully, it’s essential to follow a series of step-by-step instructions.

First and foremost, gather all the necessary ingredients, including 1 large butternut squash, 2 tablespoons olive oil, 1 small onion, 3 cloves garlic, 1 teaspoon grated fresh ginger, 1/2 cup heavy cream, 2 cups vegetable or chicken broth, salt, pepper, nutmeg, and cilantro for garnish.

Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and place it on a baking sheet. Drizzle the olive oil over the squash and season with salt, pepper, and nutmeg. Roast the squash in the preheated oven for about 45 minutes, or until tender and caramelized.

While the squash is roasting, heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for an additional minute, until fragrant.

Add the grated ginger to the pot and cook for another minute, stirring constantly to prevent burning.

Once the squash is done roasting, let it cool slightly before scooping out the flesh and adding it to the pot with the onion mixture. Stir in the heavy cream and broth until well combined. Season with salt and pepper to taste.

Use an immersion blender or a regular blender to puree the soup until smooth. If desired, stir in a little more heavy cream for added richness and serve hot, garnished with chopped cilantro if desired.

Key Takeaways:

• Gather all necessary ingredients before starting the recipe
• Roasting the butternut squash brings out its natural sweetness
• Use an immersion blender or regular blender to puree the soup until smooth
• Add heavy cream for added richness, if desired

Instructions for creating a delicious and comforting Roasted Butternut Squash Cream Soup with Ginger are essential to ensure that every ingredient contributes to its rich flavor.

A fundamental aspect of any recipe, including this one, is the selection and preparation of ingredients. The key components include:

• Butternut squash: A large, mature squash is required for roasting and pureeing in the soup. Choose a firm, symmetrical squash with no soft spots.
• Oil: Olive oil or avocado oil work well for roasting the squash due to their mild flavors and high smoke points.
• Spices: The aromatic blend of ground cumin, coriander, paprika, salt, and black pepper adds depth and warmth to the soup. Fresh ginger is also essential for its pungent flavor and anti-inflammatory properties.
• Liquids: A combination of chicken or vegetable broth, coconut milk, and heavy cream contributes to the rich texture and creamy consistency of the soup.

To prepare the Roasted Butternut Squash Cream Soup with Ginger, follow these steps:

1. Roast the squash: Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise, and scoop out the seeds. Place the squash on a baking sheet lined with parchment paper, drizzle with oil, and sprinkle with salt and pepper. Roast for about 45 minutes or until the flesh is tender and easily pierced with a fork.
2. Prepare the spices: Mix together ground cumin, coriander, paprika, salt, and black pepper in a small bowl to create the aromatic spice blend.
3. Sauté the onion and ginger: In a large saucepan, heat oil over medium heat. Add diced onion and sauté until softened. Then add grated fresh ginger and cook for another minute, stirring constantly to prevent burning.
4. Add broth and simmer: Pour in chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for about 15-20 minutes or until the soup has reached the desired consistency.
5. Puree the soup: Use an immersion blender or transfer the soup to a blender in batches, blending until smooth. Alternatively, use a hand blender or regular blender to puree the soup in smaller portions.

To enrich the flavor and texture of the Roasted Butternut Squash Cream Soup with Ginger:

• Add cream: Pour in heavy cream and stir gently to combine. You can also substitute coconut milk or half-and-half for a lighter version.
• Finish with fresh herbs: Garnish with chopped fresh parsley, cilantro, or chives to add a pop of color and freshness to the soup.

Follow these step-by-step instructions carefully to create a comforting Roasted Butternut Squash Cream Soup with Ginger that will warm your heart and nourish your body during any season.

Nutrition Information (approximate values per serving)

Calories:

The nutrition information for Roasted Butternut Squash Cream Soup with Ginger is as follows:

Calories: approximately 220 per serving, based on an 8-ounce serving size.

This value can vary depending on the specific ingredients and portion sizes used in preparation. However, the primary sources of calories in this recipe are the butternut squash, which is a rich source of complex carbohydrates, and the heavy cream, which contributes to the dish’s high fat content.

The roasted butternut squash provides approximately 50-60% of the daily recommended intake for vitamin A and C. The presence of these vitamins in high amounts can contribute to the nutritional value of this recipe, particularly with regards to immune system function and antioxidant defenses.

Other key ingredients like ginger, garlic, and onions also contribute flavor and nutritional benefits. Ginger contains compounds that have anti-inflammatory properties, while garlic and onions provide additional antioxidants.

The amount of sodium in this recipe depends on the type of broth used and any added salt or seasonings. On average, a serving size of Roasted Butternut Squash Cream Soup with Ginger may contain around 200-300 milligrams of sodium.

Nutrition information (approximate values per serving) for Roasted Butternut Squash Cream Soup with Ginger Recipe:

Servings Per Recipe: 6

Calories from Fat: 340.5kcal

Total Fat: 38g

Cholesterol: 50mg

Sodium: 450mg

Total Carbohydrates: 44g

Dietary Fiber: 6g

Sugars: 12g

Protein: 5g

Vitamin A: 20% of the Daily Value (DV)

Vitamin C: 100% of the DV

Calcium: 10% of the DV

Iron: 15% of the DV

Other key nutrients in this recipe include:

– Potassium: 12% of the DV per serving

– Manganese: 30% of the DV per serving

The high content of fiber, vitamins C and A, and minerals like potassium and manganese make this soup a nutritious option.

It’s worth noting that using butternut squash as the primary ingredient provides a natural sweetness without adding refined sugars.

Additionally, the use of low-fat cream reduces the overall fat content compared to other creamy soups.

The combination of roasted vegetables with aromatics like garlic and ginger enhances the flavor while also providing essential nutrients.

This recipe offers a good balance of macronutrients and micronutrients, making it suitable for a light lunch or dinner option.

Without cream:About 120150 calories

Here is the nutrition information for the Roasted Butternut Squash Cream Soup with Ginger, without cream:

Per serving (approximate values):

• Calories: 120-150 per serving
• Total Fat: 2-3g (of which saturated fat: 0.5-1g)
• Carbohydrates: 25-30g (of which sugars: 10-12g)
• Protein: 2-3g

Vitamins and minerals:

• Vitamin A: 20-25% of the Daily Value (DV) per serving
• Folate: 15-20% of the DV per serving
• Manganese: 10-15% of the DV per serving

Other nutrients:

• Fiber: 4-5g per serving
• Sodium: 50-100mg per serving

Note that these values are approximate and may vary depending on the specific ingredients and portion sizes used.

With cream:About 250300 calories

The nutrition information for this Roasted Butternut Squash Cream Soup with Ginger recipe, based on approximate values per serving, includes:

With cream:

• Nutrition facts (per serving, assuming 4-6 servings total):

• Calories: Approximately 250-300 per serving

• Total Fat: About 18g, with around 12g of saturated fat and 1.5g of trans fat

• Carbohydrates: Roughly 25-30g, including about 6-7g of dietary fiber and 8-10g of sugars

• Protein: Approximately 3-4g per serving

• Sodium: About 400-500mg per serving, depending on the specific ingredients used

• Potassium: Roughly 10-12% of the Daily Value (DV) per serving, thanks to the butternut squash and other vegetables

• Vitamins:

  • Vitamin A: Approximately 20-25% DV per serving

  • Vitamin C: Roughly 40-50% DV per serving, thanks to the butternut squash and ginger

  • Folate: About 10-15% DV per serving

• Manganese and copper are also present in significant amounts, with manganese providing about 20-25% of the DV per serving and copper contributing around 10-15%

The nutrition information for this Roasted Butternut Squash Cream Soup with Ginger recipe is as follows:

**Serving Size**: 1 cup (240 ml)

Fat Content:

• Cholesterol: 10mg (3% of the Daily Value (DV))
• Total Fat: 12g (19% DV), which includes:
• Saturated fat: 2.5g (13% DV)
• Monounsaturated fat: 0.5g
• Polysaturated fat: 8g

Carbohydrates:

• Total carbohydrates: 25g (8% DV), which includes:
• Sugar: 6g
• Fiber: 3g (12% DV)
• Net Carbs: 22g

Protein Content:

• Total protein: 2g (4% DV), which includes:
• Essential amino acids: Leucine, Isoleucine, Valine, Phenylalanine, Tryptophan, Histidine, Methionine, and Lysine

Vitamins and Minerals:

• Vitamin A: 100% DV (as a result of the Roasted Butternut Squash)
• Vitamin C: 20% DV
• Folate: 20% DV
• Magnesium: 10% DV
• Phosphorus: 5% DV
• Potassium: 8% DV

This recipe makes approximately 4-6 servings, and the nutrition information provided is for each serving. Please note that this recipe uses heavy cream, which adds a significant amount of calories and fat. If you’re looking to reduce the calorie content, consider using low-fat or non-dairy alternatives.

Nutrition Information (approximate values per serving) may vary based on specific ingredients used, portion sizes, and cooking methods. This information is meant to serve as an estimate only.

The nutrition information for Roasted Butternut Squash Cream Soup with Ginger Recipe is as follows:

Nutrition Facts (approximate values per serving)

1. Serving Size: 1 cup or 250ml
2. Servings Per Recipe: 6-8

3. Nutrition Information (per serving):

   • Cals:
   • Fat:
   • Saturated Fat:
   • Cholesterol:
   • Sodium:
   • Total Carbohydrates:
   • Dietary Fiber:
   • Sugars:

Nutritional Breakdown (approximate values per serving):

1. Calories: 250-300
2. Fat: 10-12g
3. Saturated Fat: 8-9g
4. Cholesterol: 20-25mg
5. Sodium: 400-450mg
6. Total Carbohydrates: 30-35g
7. Dietary Fiber: 5-6g
8. Sugars: 10-12g

Percent Daily Values (DV):

• Vitamin A: 20%
• Vitamin C: 40%
• Calcium: 15%
• Iron: 10%

Fat content:Low in saturated fat, high in fiber (thanks to butternut squash!) and a good source of vitamins A and C.

Nutrition Information for this Roasted Butternut Squash Cream Soup with Ginger recipe, when prepared according to the given instructions and serving size (serves 4-6), provides approximate values per serving as follows:

This soup is low in saturated fat, which makes it a healthier option. A significant portion of its calorie content comes from complex carbohydrates found in butternut squash, contributing to its high fiber content.

The presence of butternut squash also enriches this dish with essential vitamins and minerals. It’s particularly noteworthy for being a good source of vitamins A and C, which are crucial for maintaining healthy vision, immune function, and overall well-being.

Given the minimal use of heavy cream (about 1/4 cup per serving), the calorie content remains relatively low compared to its nutritional benefits. This dish balances flavor with health, making it suitable for those seeking a nutritious meal option without sacrificing taste.

This delicious Roasted Butternut Squash Cream Soup with Ginger recipe serves as a perfect blend of flavors and nutrition, making it an ideal option for health-conscious individuals and families alike.

Approximate values per serving are based on the following assumptions: This recipe makes 4-6 servings. We have estimated the nutrition information based on one serving size, which is roughly 1 1/2 cups or a bowlful of this creamy soup.

Per serving (approximations): Calories – 220-250

Sodium – 400mg; Potassium – 1200mg; Total Fat – 16g; Saturated Fat – 10g; Cholesterol – 20mg; Carbohydrates – 25g; Fiber – 6g; Sugar – 8g; Protein – 5g.

This soup is an excellent source of several essential nutrients, including potassium. It also contains a significant amount of fiber and vitamins A and C, making it a great option for those looking to boost their immune system or support overall health and well-being.