Gingered Butternut Squash Soup

1. 1

   Preheat the oven to 375u00b0F. Cut butternut squash in half lengthwise, scoop out the seeds and lightly drizzle the flesh with olive oil and salt. Place squash in a casserole dish cut-side down and bake for 50 to 60 minutes until flesh is very soft and juices are seeping out.

2. 2

   Allow squash to cool and once cool enough to handle, scoop the flesh out and place it in a blender (discard the skin). Add the remaining ingredients to the blender and blend until completely smooth.

3. 3

   Pour the soup into a pot and heat to a low boil.

* Per serving · 4 servings · Values may vary.