Butternut Squash and Ginger Soup (gluten, dairy, corn, soy and refined sugar free)

I love making soup in the winter. Nothing warms me up more on a cold day than a nice hot bowl of soup for lunch or dinner. The other day I stopped at a local health food store and bought a cup of butternut squash soup. It was delicious and I knew I had to try and recreate it. Here is my version. Hope you enjoy!

Ingredients
1 butternut squash cut lengthwise and seeded
2 tablespoons olive oil
1 onion thinly sliced
2 teaspoons minced fresh ginger
2 minced garlic cloves
2 cups homemade chicken stock (or store bought if you don't have your own)
salt and pepper

Directions
Preheat oven to 375 degrees. Cut squash lengthwise and place cut side down on a lightly oiled baking sheet and roast in oven for 1 hour.

 

Remove from oven and scoop out of skins and set aside.

Heat olive oil in a pot and add onions, garlic, ginger, salt and pepper.

Saute unil onions are softened. Add Squash and chicken broth and bring to a boil. Reduce heat, cover and simmer for 20 minutes.

Remove from heat. Using an immersion blender, blend soup in pot until smooth and creamy.