Ingredients:

  • 2 lbs butternut squash, peeled and cubed
  • 2 tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp ground ginger
  • 4 cups low-sodium chicken broth
  • ½ cup heavy cream
  • 1 tbsp lemon juice

Instructions:

  1. Toss the cubed squash with olive oil, salt, and pepper on a large rimmed baking sheet. Spread in a single layer to avoid steaming.
  2. Roast the squash at 400°F (200°C) for 25–30 minutes, flipping halfway through, until the edges are mahogany colored and tender.
  3. Melt butter in a Dutch oven over medium heat. Add the diced onion and sauté until translucent (about 5 minutes).
  4. Stir in the minced garlic and ground ginger, cooking for 60 seconds until the aroma is pungent and nutty.
  5. Add the roasted squash and chicken broth to the pot.
  6. Bring the mixture to a gentle simmer for 10 minutes to marry the flavors.
  7. Remove from heat and blend using an immersion blender until completely smooth.
  8. Stir in the heavy cream and lemon juice to brighten the richness and balance the sweetness of the Soupe Butternut Squash.