Ginger Butternut Squash Soup
Warm, hearty, immune boosting soup
Servings: 4 servings
- 1 butternut squash medium
- 1 red onion medium
- 1 tbsp ginger
- 2 cloves garlic
- 1 tbsp cumin
- 2 tsp salt
- 1 tsp pepper
Preheat oven to 425 degrees C
Peel and cut squash for roasting.
Peel and cut onions for roasting.
Place squash, onions, garlic on baking sheet. Toss with small amount of oil and spices.
Roast for approximately 25 minutes until golden brown.
Add roasted veggies to blender with ginger. Add enough water to cover veggies and blend. Add more water to bring soup to your desired consistency.
Bring to a pot and heat. ENJOY!