Roasted Butternut Squash Soup with Ginger and Turmeric

Roasting the squash before it goes in the pot is what makes this soup taste deep and sweet instead of flat. We roast it with onion and garlic, simmer it in our bone broth with fresh ginger and turmeric, then finish it with butter and a swirl of cream. It is velvety, warming and filling enough for dinner with a slice of good bread.

Ingredients

• 1 large butternut squash (about 3 lb), peeled, seeded and cut into 1 1/2 inch cubes
• 1 medium yellow onion, cut into wedges
• 4 cloves garlic, unpeeled
• 2 tbsp olive oil
• 1 tsp sea salt, plus more to taste
• 1/2 tsp black pepper
• 2 tbsp butter
• 1 tbsp fresh ginger, grated
• 1/2 tsp ground turmeric (or 1 tsp fresh, grated)
• 1/2 tsp smoked paprika
• 4 cups chicken bone broth (try our slow-simmered bone broth)
• 1/2 cup heavy cream, plus more for serving
• 1 tbsp lemon juice or apple cider vinegar
• To serve: toasted pumpkin seeds, a little grated Parmesan and fresh sage or thyme

Instructions

1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Toss the squash, onion and garlic cloves with the olive oil, salt and pepper. Spread in a single layer, using two trays if needed so the vegetables roast rather than steam.
3. Roast for 35 to 40 minutes, turning once, until the squash is tender and caramelized at the edges.
4. Melt the butter in a large pot over medium heat. Add the ginger, turmeric and paprika and stir for 1 minute until fragrant.
5. Squeeze the roasted garlic out of its skins into the pot and add the squash, onion and bone broth. Bring to a simmer and cook for 10 minutes.
6. Blend until completely smooth, with an immersion blender in the pot or in batches in a countertop blender (leave the lid vent open and cover it with a towel so steam can escape).
7. Stir in the cream and lemon juice, then season with more salt and pepper. Thin with a splash of broth if it is too thick.
8. Ladle into bowls and top with a drizzle of cream, toasted pumpkin seeds, a little Parmesan and fresh herbs.

Storage

• Fridge: airtight, for up to 4 days. It thickens as it sits, so loosen with broth when reheating.
• Freezer: freeze before adding the cream for up to 3 months, then stir the cream in when you reheat.

Notes

• Shortcut: pre-cut squash from the store works fine. Use about 2 1/2 lb.
• Pepper with turmeric: black pepper contains piperine, which helps the body absorb curcumin from turmeric, so do not skip it.
• Lighter version: swap the cream for whole milk or half-and-half and stir it in off the heat so it does not split.
• Not dairy-free: this one uses butter, cream and Parmesan. For a vegan version, see our vegan-tagged recipes.