This Roasted Butternut Squash, Carrot, and Ginger Soup is perfect for a blustery fall or winter meal or side.
Ingredients
1 tbsp
Olive Oil, Extra Virgin
1 squash
Butternut squash
(medium)
1 tbsp
Olive Oil, Extra Virgin
1 medium
Yellow onion
(finely diced)
1 tbsp
Ginger root
(peeled and grated)
2 clove(s)
Garlic
(crushed)
2 cup
Carrots
(peeled & chopped)
4 cup
Vegetable stock/broth, low sodium
1/4 tsp
Nutmeg, ground
(ground)
1/4 tsp
Salt
(sea)
1/4 tsp
Black pepper
(ground)
Instructions
Preheat oven to 375 degrees F.
Cover baking sheet with foil and drizzle with olive oil; set aside.
Cut butternut squash in half, remove the seeds, and place cut side down on the prepared baking sheet. Bake until squash is tender and nicely browned, about 45 minutes.
Remove from the oven and set aside until cool enough to handle, peel the skin off the butternut squash, cut in half lengthwise, and then into cubes.
In a large pot, heat olive oil over medium heat. Add onions and cook for about 5 minutes until translucent.
Next, add the ginger and garlic and cook for one minute.
Add squash, carrots, chicken 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 the pot from heat and let cool slightly before pureeing with an immersion blender or in batches with a blender.
Serve immediately or store in the refrigerator or freezer in an airtight container.
