12 - 3 lbmedium butternut squash,peeled, seeded, and cut into 1-inch cubes
2teaspoonsolive oil,extra virgin
2tablespoonsavocado oil or grapeseed oil,or other high temperature oil
½inch knobfresh ginger,peeled and finely grated
½cuporange juice,freshly squeezed
2 ½cupsorganic vegetable broth,or chicken broth (not for vegan diet)
sea salt or Kosher salt and ground pepperto taste
Pre-heat oven to 400°F. and line a baking sheet with parchment paper.
Peel and cut the squash in half. Remove the seeds. Chop into 1-inch cubes.
Put in a large bowl and toss with 2 - 3 teaspoons extra virgin olive oil. Spread out on the baking sheet in a single layer and roast for 20 minutes or until tender.
Meanwhile, saute onion in oil in a large pot until transparent but not browned. Add the chopped garlic to the pot and cook for 2 minutes.
Once the squash is tender, add it to the pot along with the ginger, orange juice and broth. Simmer for about 5 minutes.
Season with sea salt and pepper. Taste and adjust if necessary.
Transfer to a high-speed blender and puree until as smooth as velvet. You may have to do this in 2 or more batches, depending on the size of your blender container.
Serve, topped with crispy shallots and toasted sage leaves, or with toasted pumpkin seeds or other topping suggested in the post above.
Always taste your soup once it has finished cooking and adjust the seasoning if necessary. All vegetable or chicken broths vary widely in the amount of salt added. You may need to add a little more to help bring out the flavour of the roasted squash.Freeze in airtight containers for up to three months.