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!
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
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.