Creamy Butternut Squash Velvet Soup

1. Prep Squash

Preheat the oven to 425°F (220°C). Rub the butternut squash halves with 1 tablespoon of olive oil and a generous pinch of salt. Place them cut side up on a baking sheet and cover tightly with foil. Roast in the preheated oven until the flesh is tender and a knife slides in easily, about 50 minutes.

2. Cook Aromatics

While the squash roasts, heat the remaining olive oil in a large pot over medium heat. Add the sliced onion and garlic, cooking until softened and slightly browned, approximately 8 minutes.

3. Combine and Simmer

Remove the squash from the oven, scoop out the flesh, and add it to the pot with the onions and garlic. Stir in the ground ginger, black pepper, cinnamon, and nutmeg, cooking until fragrant, about 30 seconds. Pour in the vegetable stock, increase the heat to medium-high to bring to a boil, then lower the heat to maintain a simmer. Simmer uncovered for 10 minutes, stirring occasionally.

4. Purée Soup

Using an immersion blender, purée the soup directly in the pot until smooth. Alternatively, blend in batches using a standard blender and return to the pot. Stir in the rice vinegar, and if desired, sweeten with honey or dark brown sugar. Season with additional salt to taste.

5. Serve

Divide the soup amongst bowls, drizzle with a touch more olive oil, and sprinkle with extra black pepper. Serve immediately.