Roasted Butternut Squash Soup

🧂 Ingredients

• 3 cups butternut

  or almost any other squash, peeled and cubed
• 1/2 onion

  diced
• 2-3 cloves garlic
• 2 cups chicken stock
• 2 tbsp olive oil
• 1/2 tsp ginger
• creme fraiche to garnish

  or sour cream, or plain Greek yogurt
• salt & pepper to taste

Instructions

• 1 Place the cubes of squash in a glass baking dish. Drizzle the olive oil and some
  salt and pepper on top.  Roast in a 400°F oven for 30 minutes.
• 2 In a large sauce pan, add a drizzle of olive oil and cook the onions and garlic
  until they are translucent.
• 3 Add the chicken stock and simmer for 5 minutes.
• 4 Add the roasted squash, salt, pepper, and ginger, and simmer another 5 minutes.
• 5 Using either a stick blender or an upright blender, blend everything in the
  stockpot together until the mixture is smooth.
• 6 Serve hot, topped with a dollop of creme fraiche.

Nutrition Info