Homemade Butternut Squash Soup with Ginger
Ingredients
- 1 butternut squash
- 1 white or yellow onion
- 2-3 cloves garlic
- Fresh ginger (to taste)
- Olive oil
- Salt and pepper
- 1 carton vegetable broth
Preparation
Peel, seed, and cut the butternut squash into cubes, then toss with olive oil, salt, and pepper.
Roast in a 350-400°F oven until soft, about 20 minutes.
Small dice the onion, and mince the garlic and ginger.
In a medium pot, cook the garlic, ginger, and onion with olive oil, salt, and pepper until aromatic.
Add the roasted butternut squash and 1 carton of vegetable broth. Bring to a boil, then simmer for about 10 minutes.
Transfer the mixture to a blender and blend until smooth, adding more fresh ginger to taste.
Serve and enjoy, or store in mason jars in the fridge for a few days.