Butternut Squash Soup

 Warm winter soup

Ingredients:

3 to 3 1/2 pounds butternut squash, approximately 2, seeded and quartered

1 tbsp olive oil

1 tablespoon kosher salt

1 teaspoon ground pepper

3 cups chicken or vegetable broth 

1 teaspoon minced fresh ginger 

1/2 cup heavy cream - for a vegan version, use coconut milk

1/4 teaspoon freshly grated nutmeg, OR 1/2 tsp dried thyme (fresh  thyme or rosemary also works well)

Directions:

1 Heat the oven to 400 degrees F.

2 Place the quartered squash onto a half sheet pan, brush the squash with a little olive oil and season with salt and pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.

3 Scoop the flesh from the squash into a large heavy bottom pot. Add the broth and ginger. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. Using an immersion blender, puree the mixture until smooth*. Stir in the heavy cream, bring to a simmer, and add salt and pepper to taste. Sprinkle with nutmeg or the thyme, and serve.