Roasted Butternut Squash Soup
Butternut squash can be found year round, but is especially available in the fall and winter months. This comforting soup is simple to prepare and is a power house of nutrition. It is dairy and gluten free and high in vitamin A, vitamin C and fiber.
1 large squash
1 Tbsp olive oil or coconut oil
1 onion diced
4 cups chicken or vegetable broth
1-2 Tbsp grated ginger (to taste)
2 Tbsp real maple syrup
1 tsp salt
1/4 tsp hot chili flakes
Preheat oven to 400 degrees. Cut squash in half, brush with olive oil and roast in the oven until soft, approx 45 minutes. When the squash is ready, let it cool slightly and scoop out the flesh into a bowl.
In a stockpot, over medium heat sauté the onion in the oil for 5 minutes. Add the ginger, the chili flakes and sauté for 2 more minutes. Add the squash, the broth, the maple syrup and the salt. Bring to a boil and simmer for 15-20 minutes.
In batches, blend the soup in a blender or use and immersion blender in the stock pot.
Taste and adjust for seasonings.