Few things have the ability to make it feel like fall in South Florida more than soup.
The smell of butternut squash roasting in the oven might be one of them. Couple that with soup, and you’ve got the essence of fall in a bowl.
I didn’t much feel like peeling and cubing the squash – can you blame me? Instead, I cut my squash in half lengthwise and roasted it. Oven to 400 degrees, squash flesh rubbed with olive oil, salt, and pepper – then roasted on a baking sheet face down for about 50 minutes. Roasting brings out those sweet flavors of the squash even more – so why not roast it and take the soup to another level? All while making your life easier in the process. Yes, please.
This soup is so rich, thick, and flavorful – it’s creamy, but there actually isn’t a whole lot of cream in it, and if you were in a particularly healthy mood, you could omit it entirely. I say, what’s the harm in adding just a touch? Everything in moderation.
The curry and ginger give the soup a heady kick, and cinnamon adds to its autumn appeal. A dollop of sour cream – or in my case, a mixture of light sour cream and fat-free Greek yogurt – tops it off perfectly.