Butternut Ginger Soup

Original recipe in Edible magazine from Caria Hawkins, Abundant Harvest Farms.

Butternut Ginger Soup

Ingredients

3lbs Butternut Squash, peeled and chopped into chunks (keeps seeds if you want to keep them for serving).

2 Tbls olive oil

1medium onion, chopped

1Tbls fresh sage (or 1.5 tsp dried)

1tsp fresh Rosemary (or 1/2 tsp dried)

2 cloves garlic, finely chopped

1Tbls fresh ginger

4 cups vegetable broth

Salt and pepper to taste

Chopped parsley for serving.

Method

If you want to reserve the butternut seeds for serving then Preheat oven to 300F, clean seeds and toast for 20mins. I skipped this step.

In a large pot heat the oil, add onion and season with salt and pepper (I used stock with salt so I waiting till the end to add salt and pepper).

Add butternut and cool

Until vegetables are softening.

Stir in herbs, garlic and ginger.

Add broth and simmer until butternut is tender, around 20mins

Once squash is soft transfer to blender or use a hand blender to blend until smooth.

Season with salt and pepper as wanted and serve with parsley and seeds if using.