Velvety Butternut Squash and Winter Veggies Soup

A delightful and creamy soup made with roasted butternut squash and an array of winter vegetables, perfect for a cozy meal.

Ingredients

2	halved and seeds removed
2	quarts (32 ounces) Veggie stock
1	chopped
2	chopped
1	chopped
2	chopped
1	chopped
1	teaspoon ground ginger
1	teaspoon ground nutmeg
2	tablespoons olive oil
	salt and pepper

Instructions

• 1. Preheat the oven to 350 degrees Fahrenheit.
  2. Arrange the halved butternut squash in a baking dish, cut side up. Surround the squash with chopped onions, carrots, leeks, parsnips, and sweet potato. Drizzle with olive oil and sprinkle ground ginger, ground nutmeg, salt, and pepper over the vegetables.
  3. Pour 2 quarts of vegetable stock into the baking dish, cover with foil, and bake for 1 1/2 to 2 hours until the vegetables are tender.
  4. Allow the vegetables to cool before handling. Scoop out the flesh from the squash and discard the peels. Transfer the squash and cooked vegetables to a large pot.
  5. Add the remaining vegetable stock to the pot and simmer for an additional 5 minutes.
  6. Transfer the mixture to a food processor or blender and blend until smooth and creamy. For best results, consider using a high-speed blender like a Vitamix for a velvety texture without the need for cream.
  7. Enjoy your meal! Bon Appetit!

Jul 18, 2024