Roasted Butternut Squash Cream Soup With Ginger

• 2 small butternut squash, halved lengthwise and seeded
• 1 tablespoon olive oil, or as needed
• 2 tablespoons butter
• 2 onion, chopped
• 2 1/2 cups hot vegetable broth, or more to taste, divided
• 1 (3 inch) piece piece fresh ginger, peeled and coarsely chopped
• 1/2 teaspoon curry powder, or more to taste
• 1/2 teaspoon ground cumin, or more to taste
• salt and freshly ground black pepper to taste
• 1/2 cup heavy whipping cream, or more to taste
• 1 tablespoon white sugar
• 1/4 teaspoon cider vinegar
• 1 pinch cayenne pepper

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Brush cut side of butternut squash with olive oil and place on a baking sheet, cut-side down.
3. Bake in the preheated oven until peel is crinkly and butternut squash is soft, about 40 minutes. Scrape flesh into a bowl with a spoon and set aside.
4. Melt butter in a large pot over medium heat and cook onions until soft and translucent, about 5 minutes. Add squash flesh, 2 cups hot broth, and ginger. Season with ginger, curry, cumin, sugar, salt, and pepper. Bring soup to a boil, reduce heat, and simmer until flavors are well combined, about 15 minutes.
5. Puree soup with an immersion blender until smooth. Add more hot broth for a thinner soup. Stir in cream and season to taste with sugar, apple cider vinegar, cayenne pepper, and salt.

butternut squash, olive oil, butter, onion, vegetable broth, fresh ginger, curry powder, ground cumin, salt, heavy whipping cream, white sugar, cider vinegar, cayenne pepper

Taken from www.allrecipes.com/recipe/265902/roasted-butternut-squash-cream-soup-with-ginger/ (may not work)