Roasted Butternut Squash Soup
Maybe it is because it is cold and rainy or maybe it is because I just binged the most recent season of Queer Eye, but I can't get this soup out of my mind. This soup is another Antoni in the Kitchen masterpiece, a warm and cozy butternut squash soup with hints of ginger and lime. I love to make this as meal prep for a particularly cold and rainy week. It serves 4 as a hearty main serving or 8 as a smaller side dish.
5 cups cubed, peeled and seeded butternut squash
2 medium carrots, chopped
1/4 cup olive oil
1 medium onion, chopped
2 Tbs chopped fresh cilantro stems
2 Tbs grated peeled fresh ginger
1 garlic clove
1 Tbs lime zest (about 1-2 large limes)
2 tsp honey
4 cups vegetable broth
2 1/2 Tbs fresh lime juice (1-2 large limes)
Sour cream for serving
Roasted salted cashews for serving
Fresh cilantro for garnish
Heat oven to 425*F
Put squash and carrots on baking sheet and toss with 2 Tbs of oil and 3/4 tsp salt. Roast, flipping about half way through until crisp tender- 25-30min.
In a Dutch oven, heat the other 2 Tbs oil over medium heat. Add the onion and cilantro steams and cook until the onions are golden (10-12 min). Add the ginger, garlic, lime zest, honey, and 3/4 tsp salt and stir for 1 min, then add the roasted vegetables
Add a slash of the broth and scrape the bottom of the pot to clean. Add the remaining broth and 1 cup water, increasing the heat to high until just boiling. Reduce to a simmer and cook for 7-10min.
In batches, ladle the soup into a blender and blend until smooth. Stir in the lime juice.
Ladle the soup into bowls. Swirl about 2 Tbs sour cream in each bowl and sprinkle with cashews and a little bit of cilantro.