Roasted Squash and Ginger Soup



This hearty soup is great on a cold evening!  Super easy to make and absolutely delicious.

 

1 Butternut squash (halved and seeded)

1 Acorn Squash ( halved and seeded)

1 Sweet Potato (halved)

5 carrots (peeled)

Olive oil

Sage

1/2 yellow onion

4 garlic cloves

3 tsp l.c. finns ginger extract

kosher salt

pepper

1/2 cup cream

4 cups unsalted or low sodium chicken broth

 

Directions:

Brush squash, sweet potato, and carrots with olive oil and place on a foil-lined pan with sage leaves.  Roast at 400 degrees in oven until tender, about 45 minutes.  Set aside and let cool.

In a large pot add chicken broth, onion, garlic and salt and pepper.  Bring to a boil and reduce to a simmer until onion is soft.

After squash and potato are cool, peel off skins or scoop out and add to pot.  Simmer for about 10 minutes.  Using an immersion blender or a food processor, mix until smooth.  Add cream and stir.  Sprinkle with nutmeg after putting in serving bowl if desired.  

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