Roasted Butternut Squash Soup

By Heather

Ingredients

• 1 butternut squash
• 1 tbsp. canola oil or olive oil
• 1 yellow onion
• 1 tsp garlic, minced
• 1 tsp cumin or/1 tbsp fresh minced ginger
• 3 1/2 cups vegetable or chicken broth
• Cayenne pepper (optional)

Preparation

Step 1

Cut butternut squash in half lengthwise
Place each half, flesh side down on a lightly greased baking sheet
Roast in a 425o oven for 30-40 minutes until tender
Remove from oven and allow to cool
Heat oil in a large sized saucepot over medium heat
Add onions and cook for 4-5 minutes
Stir in garlic and cumin and continue cooking for 1 minute
Pour in broth and bring to boil; turn to simmer and cook for 5 minutes then remove from heat
Remove seeds from center of squash and discard
Scoop butternut squash out of skin and add to broth
Puree mixture in blender or food processor until smooth
Season with salt and cayenne pepper to taste (optional but really adds a nice kick!)