1 butternut squash, peeled, seeded and cut into cubes
roast in 350-400* oven, tossed in olive oil, salt and pepper, cook until soft (20 or so min) ?small dice 1 white/yellow onion, 2-3 cloves garlic and mince as much ginger as you'd like. ?Cook garlic, ginger & onion in medium pot on stovetop with olive oil, s&p, until aromatic ?add roasted butternut squash & 1 carton vegetable broth. Bring to boil, then simmer for 10 or so min