Roasted Butternut Squash, Carrot, and Ginger Soup

Roasted Butternut Squash, Carrot, and Ginger Soup

adapted from With Style and Grace

Ingredients 

• 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

Directions

• 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