Description
A tasty fall and winter soup that even my baby and toddler love! There are rarely leftovers if I don’t double the recipe. I modified a few recipes to come up with something that my family really enjoys!
Ingredients
- ½ medium butternut squash
- ½ medium onion, chopped
- 4 cloves garlic, minced
- 2 teaspoons minced fresh ginger
- 1 tablespoon unsalted butter
- 4 cups chicken stock
- 1 teaspoon curry powder
- ¼ teaspoon ground cumin
- ¼ teaspoon ground allspice
- salt and ground black pepper to taste
- ¼ cup half-and-half, or more to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil and pour in 1/4 cup water.
- Cut butternut squash in half; scoop out and discard seeds. Place squash halves
- cut-sides down
- on the prepared baking sheet.
- Bake in the preheated oven until squash is soft when poked with a fork
- about 1 hour. Remove from the oven and set aside until cool enough to handle. Scoop flesh out into a bowl and discard skins.
- Meanwhile
- melt butter in a pot over medium heat. Add onion
- garlic
- and ginger; saute until onion is translucent
- 5 to 7 minutes. Add chicken stock
- butternut squash
- curry powder
- cumin
- allspice
- salt
- and pepper.
- Puree soup with an immersion blender until smooth. Bring to a simmer and cook until warm
- about 10 minutes. Stir in half-and-half before serving.
Prep Time: 15 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 30 mins
Servings: 5