Roasted Butternut Squash, Carrot, and Ginger Soup

It’s starting to feel like soup season ! YAY

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

1. Preheat oven to 375 degrees F.

2. Cover baking sheet with foil and drizzle with olive oil; set aside.

3. 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.

4. 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.

5. In a large pot, heat olive oil over medium heat. Add onions and cook for about 5 minutes until translucent.

6. Next, add the ginger and garlic and cook for one minute. 

7. Add squash, carrots, chicken broth, nutmeg, salt, and pepper. Increase heat to medium-high, bringing to a boil.

8. Reduce to low and simmer, uncovered for about 30 minutes. 

9. Remove the pot from heat and let cool slightly before pureeing with an immersion blender or in batches with a blender.

10. Serve immediately or store in the refrigerator or freezer in an airtight container.