A comforting and creamy butternut squash soup with a hint of spice, perfect for cozy evenings.
Preheat your oven to 325°F (165°C).
Ensure the oven is fully preheated for even roasting.
Cut the butternut squash in half and remove the seeds. Place it on a baking tray, cut side up, and brush with melted butter.
Use a spoon to easily scoop out the seeds.
Roast the squash in the oven for 45 minutes or until tender.
Check the squash by piercing it with a fork; it should slide in easily.
Scoop the roasted squash flesh into a blender. Add the milk and blend until smooth.
Blend in batches if your blender is small.
Transfer the blended squash to a large pot. Stir in the heavy cream, sugar, ginger, nutmeg, and cinnamon.
Taste and adjust the spices to your liking.
Mix the cornstarch with a little water to make a slurry, then stir it into the soup to thicken.
Ensure the slurry is smooth to avoid lumps.
Add the shredded cheddar cheese and stir until melted and smooth.
Add the cheese gradually for a smoother texture.
Serve the soup warm, garnished with a sprinkle of nutmeg or a dollop of cream.
Pair with crusty bread for a complete meal.
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