Speaking of pumpkins… did you know that the butternut squash is referred to as the butternut pumpkin in New Zealand? Fun fact of the day 🙂 I don’t know that I was exposed to squash of any sort enough as a child. I was hesitant to eat anything that involved it except pumpkin pie. Oddly enough, I’m not that crazy about pumpkin pie as an adult. Now it is a different story. PTB may go crazy with the amount of squash-related recipes I have hopes for this fall.
This soup was perfect for a lazy night. There is so little work involved, but you do need to be around while the oven goes for almost an hour.
What You Need
~ 4 cups cubed butternut squash (my whole squash was 3lbs)
4 large shallots, peeled and halved
1″ piece peeled fresh ginger, thinly sliced
1 Tbsp olive oil
2 1/2 cups low-sodium chicken broth (use veggie brother for a vegan soup)
cracked black pepper
Preheat your oven to 375F.
Combine all step one ingredients in a foil lined baking dish. Roast for approximately 50 minutes, stirring occasionally.
Allow to cool for 10 minutes. If you have an immersion blender, combine roasted veggies and stock in a large pan. Blend away until you have your desired consistency.
If you do not have an immersion blender, go buy one. Or, you can combine the veggies and stock in a blender in batches, and pour into a pan.
Cover and heat through over a medium heat. Serve topped with cracked pepper and chives.
Are you warm and cozy yet?
Serves: 4-6 Cost: ~$2/serving (4 servings)