Butternut Squash Soup

1. 1

   Cut the butternut squash in half and scoop out the seeds and stuff. Also cut the sweet potatoes in half lengthwise. Place all of it in a baking dish with some water and a little olive oil. Place them with the skin side up to keep in the sweetness. Roast in 350 degree oven until they are soft and tender.

2. 2

   When the squash and sweet potatoes are done, take them out of the oven and let them cool while you prepare the rest of the ingredients.

3. 3

   Sautee the carrot, celery and ginger until soft. Let it cool a bit before food processing it.

4. 4

   Sautee the leeks, onion, green onion, and garlic.

5. 5

   Food process everything until smooth. You'll have to do it in several batches.

6. 6

   Throw everything in a very large pot and add the spices. It should be close to being hot enough but you can cook it a bit to let the flavors mingle and get to know each other.

7. 7

   Serve with some hearty multigrain bread and cheese and a salad on the side.

* Per serving · 4 servings · Values may vary.