Ingredients
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2 1/4
-
1
-
1
-
1
-
3
-
-
-
-
-
-
-
-
-
-
Directions
Butternut Squash Soup,This is a great warming winter meal with some crusty bread. The fresh ginger gives it a nice spicy kick.,Amazing soup! So perfect for a cold night.,I added 1/2 cup of coconut milk (fresh, not canned), ground nutmeg around 1 TBS, crystalize and powdered ginger (as well as the fresh) and cut up a peeled apple (after blending) to add some texture.
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Steps
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1
Done
|
Preheat Oven to 450. |
|
2
Done
|
Cut Squash in Half Lengthwise, Scoop Out Seeds and Place Cut Side Down on a Baking Sheet. |
|
3
Done
|
Roast the Squash For 40-45 Minutes or Until It Is Very Tender. |
|
4
Done
|
Allow Squash to Cool. |
|
5
Done
|
While the Squash Is Roasting,Saute the Onion and Ginger in the Butter Over a Medium Heat Until the Onion Is Translucent and Soft. |
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6
Done
|
Add the Broth, Cover and Simmer For 10 Minutes. |
|
7
Done
|
Scoop the Cooled Squash from the Skin. |
|
8
Done
|
Place Half the Squash and Half the Broth in a Blender, Puree Until Smooth. |
|
9
Done
|
Repeat With the Other Half of the Squash and Broth. |
|
10
Done
|
If Needed, Add Water to Achieve the Desired Consistency. |
