Gingered Butternut Squash Soup

This soup is made of awesome.  And squash.  And some ginger and broth and onion and spices and a wee bit of heavy cream if you wish.  I did wish, but could have easily have done without it because the soup is so thick and lovely on its own.  Maybe would have been a bit more generous with the spices, but that could have been the cream calming it down.  Perhaps less onion would help.

I was afraid it would be too time-intensive, because the prep time includes 1/2 hour of roasting the halved and seeded squash at 375, but it’s the easiest thing in the world.  Roast the squash and walk away from it until you’re ready to heat up the rest in a saucepan (minus any cream).  Throw it all in a food processor and puree it, then mix in the cream right before serving.  Takes about 5 minutes of actual work, but spend an extra few minutes making pretty garnish because the color of pureed squash can be problematic.

Actual recipe:

serves 6-8

3 medium-size butternut squash

2 tbsp veg oil

1 medium onion, diced

2 cloves garlic, chopped

2 tbsp chopped ginger

1 tsp allspice

1/2 tsp cinnamon

1/2 tsp Old Bay seasoning

6 cups vegetable stock

1/2 cup simmered heavy cream