Savory Butternut Squash Soup with Fresh Ginger

1. 1

   Preheat oven to 375.

2. 2

   Cut squash in half lengthwise, scooping out seeds (set aside).

3. 3

   Add seeds around squash on a baking dish.

4. 4

   Bake squash, 50 minutes or until tender.

5. 5

   Remove squash and spread seeds out along with garlic cloves.

6. 6

   Sprinkle with kosher salt and return to oven.

7. 7

   10 minutes.

8. 8

   Scoop out squash and place in a large stock pot along with roasted garlic, cinnamon, brown sugar, and diced ginger.

9. 9

   Add chicken stock and place pot over medium high heat, and bring just to a boil.

10. 10

    Then reduce heat to low.

11. 11

    Using a hand blender or other blending device, puree the ingredients until smooth.

* Per serving · 4 servings · Values may vary.

No additional tips available.