Tuesday, January 15, 2013

Roasted Butternut Squash, Carrot, and Ginger Soup

Roasted Butternut Squash, Carrot, and Ginger Soup

  • 1 medium butternut squash
  • 1 lb carrots, peeled (last night I used a mixture of parsnips & carrots, yummy)
  • 1 yellow onion, finely diced
  • 2 tablespoons olive oil
  • 1 tablespoon of fresh ginger, peeled and grated
  • 2 cloves of garlic, crushed
  • 4 cups vegetable broth
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground pepper

  • Preheat oven to 375˚ F.
  • To prepare baking sheet, cover with foil and drizzle 1 tablespoon of olive oil; set aside.
  • Cut butternut squash in half; remove seeds and place cut side down on prepared baking sheet.
  • Add the carrots alongside.
  • Bake until squash and carrots are tender and nicely browned, about 45 minutes. 
  • Remove from the oven and until cool enough to handle, peel the skin off the butternut squash, cut in half lengthwise and then into cubes. Dice carrots.
  • In a large pot, heat olive oil over medium heat. Add onions and cook for about 5 minutes until translucent. 
  • Add ginger and garlic and cook for one minute. 
  • Add squash, carrots, broth, nutmeg, salt and pepper. Increase heat to medium-high, bringing to a boil.
  • Reduce to low and simmer, uncovered for about 30 minutes.
  • Remove from heat and let cool slightly before you puree.
  • In batches, transfer soup to blender and puree. Or use an immersion blender.
  • Add more salt + pepper, to taste.
  • Serve immediately or store in refrigerator in an airtight container.

Makes 6 servings

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