Butternut Squash Soup

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• Servings: 2
• 2 1/4 lbs butternut squash
• 1 cup chopped onion
• 1 tablespoon grated fresh ginger
• 1 tablespoon butter
• 3 cups vegetable broth or 3 cups chicken broth
• sour cream (to garnish)

Recipe

• 1 preheat oven to 450.
• 2 cut squash in half lengthwise, scoop out seeds and place cut side down on a baking sheet.
• 3 roast the squash for 40-45 minutes or until it is very tender.
• 4 allow squash to cool.
• 5 while the squash is roasting,saute the onion and ginger in the butter over a medium heat until the onion is translucent and soft.
• 6 add the broth, cover and simmer for 10 minutes.
• 7 scoop the cooled squash from the skin.
• 8 place half the squash and half the broth in a blender, puree until smooth.
• 9 repeat with the other half of the squash and broth.
• 10 if needed, add water to achieve the desired consistency.
• 11 return the soup to the sauce pan and reheat.
• 12 salt and pepper to taste.
• 13 if desired, garnish each serving with a spoonful of sour cream.