Butternut Squash Soup

Step 1

Preheat oven to 425 degrees Fahrenheit.

Step 2

Place butternut squash laying down on a cutting board. Cut both ends off and discard. Cut the neck off and set aside.

Step 3

Use a chef’s knife or peeler to peel the neck and the bulb of the squash.

Step 4

Place the round portion of the squash onto the cutting board and cut in half vertically.

Step 5

Use a large spoon to scoop out the seeds and goop. Dice the squash into 1 inch chunks. It needn’t be pretty or exact. If you prefer it, you can use the precut chunks from the grocery store, just make sure it's fresh not frozen.

Step 6

Place butternut squash, onion, carrots, and garlic on a sheet pan.

Step 7

Combine melted butter, olive oil, honey, brown sugar, cinnamon, curry powder, kosher salt and lemon juice in a small bowl. Drizzle it over the butternut squash mixture and toss until everything is coated. Roast at 425 degrees for 25 minutes.

Step 8

Once cooked and cooled, spoon vegetables into blender and blend with ½ cup apple juice and 1 cup of the vegetable stock.

Step 9

Pour into large saucepan on medium heat. Add ½ cup pumpkin puree, 1 cup vegetable stock, ½ cup water, 2 T. ginger pulp and 6 oz. cream. Stir until well combined and bring to a simmer. Remove from heat. Serve and enjoy.