Butternut Squash Soup

The addition of ginger in this butternut squash soup really kicks it up a notch!

INGREDIENTS

- butternut squash - onions & carrots - garlic & ginger - butter & olive oil - honey & sugar - spices - lemon juice - apple juice & stock - cream - canned pumpkin

1

Cut both ends & the "neck" off of the squash.  Peel both ends. Scoop out the seeds & dice into 1 inch cubes.

2

Peel & cut onion & carrots. Dice them.  Peel two garlic cloves. Place butternut squash, onion, carrots & garlic on a sheet pan.

3

Combine melted butter, olive oil, honey, brown sugar, cinnamon, curry powder, kosher salt &  lemon juice. Coat vegetables with mixture.

4

Roast at 425 degrees for 25 minutes. While cooking, peel & grate ginger.

5

Blend cooled vegetables with apple juice & vegetable stock.

6

Pour into large saucepan on medium heat. Add pumpkin puree, vegetable stock, water, ginger pulp & cream.

7

Stir & bring to a simmer. Remove from heat and...

Enjoy!