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Roasted Butternut Squash with Ginger Soup

A nutritional, decadent soup that is creamy with the right amount zing with its ginger!
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Soup
Cuisine American
Servings 6
Calories 252 kcal

Equipment

  • 1 roasting pan
  • 1 stockpot
  • 1 Blender or immersion blender

Ingredients
  

  • 1 large butternut squash, ~3lbs
  • 3 inch knob of ginger
  • 4 carrots, diced
  • 4 stalks celery, diced
  • ½ large onion, diced
  • 5 cloves garlic, rough chopped
  • 4 tbsp olive oil
  • 2 quarts vegetable stock
  • 2 cups milk, soy milk, or any other milk alternative works as well
  • 2 - 3 tbsp honey
  • pinch ground cloves, optional
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 350 degrees F. Cut squash in half lengthwise and remove seeds and fibers.
  • Place butternut squash in a roasting pan and drizzle 2 tbsp of olive oil. Toss until fully coated. Place skinned-side bottom and roast the squash for 50 - 60 minutes.
  • While squash is roasting, in a stock pot over medium heat, warm up remaining 2 tbsp of oil. Add the rest of the vegetables and sauté until browned.
  • Pour vegetable stock into the stock pot and simmer for 15 minutes or until vegetables are tender. Add in your scooped roasted butternut squash.
  • In a blender, in batches, blend the vegetable mixture. Or use an immersion blender to blend the mixture in the stock pot.
  • After the vegetable mixture has been pureed, stir in milk and honey, and bring to a simmer over medium heat. Season with salt and pepper.
  • Serve!

Nutrition

Calories: 252kcalCarbohydrates: 35gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 10mgSodium: 1330mgPotassium: 741mgFiber: 4gSugar: 18gVitamin A: 20897IUVitamin C: 30mgCalcium: 182mgIron: 1mg
Keyword Easy, Healthy
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