Roasted Butternut Squash Soup
2 pounds peeled, cubed butternut squash
Toss cubed butternut squash with 1 Tablespoon extra-virgin olive oil, 1 teaspoon sea salt, ½ teaspoon freshly ground black pepper. Place in single layer on baking sheet. Roast in 400 degree F oven for 50 minutes (or until squash pierces easily with a fork)
3 Tablespoons unsalted butter
½ – ¾ cup chopped onion
Freshly ground pepper
4 teaspoons minced ginger
3 cups chicken or vegetables stock
1 ½ teaspoons salt
In large stock pot, melt butter. Saute onion in butter until translucent. Add minced ginger, roasted, cubed butternut squash, and 2 cups stock. Simmer 20 – 30 minutes. Blend with hand blender or food processor until smooth. Return to stock pot and add remaining 1 cup stock, pepper to taste and salt. Heat and serve.
Ladle into bowls and garnish with crumbled goat cheese and pepitas.