Creamy Roasted Butternut Squash Soup
This velvety smooth and aromatic butternut squash soup is a comforting delight. The blend of roasted squash, sautéed vegetables, and warm spices creates a rich, creamy texture with a hint of sweetness and a touch of heat.
Instructions
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1
Sauté the carrots, celery, leeks, and jalapeño in butter in a large saucepan for 10 minutes until softened.
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2
Add the cubed butternut squash, chicken broth, and ground ginger. Bring to a boil, then reduce heat and simmer for 25 minutes until the squash is tender.
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3
Allow the mixture to cool slightly, then puree in batches in a blender or food processor until smooth. Return the pureed soup to the saucepan.
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4
Stir in the half-and-half, salt, and white pepper. Heat through, but do not boil. Garnish with toasted chopped pecans before serving.
Nutrition Information
Per serving (based on 4 servings)
Nutrition information is automatically calculated and should be considered an estimate.
