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