- 1 medium butternut squash (about 2 pounds)
- Cooking spray
- 2 cloves garlic, peeled
- 1 onion, peeled
- 1 russet potato
- 2 carrots
- 6 cups chicken or vegetable broth (you can make your own chicken broth)
- 2 Tbsp ginger, peeled
- 2 cups 1% or nonfat milk
- Salt & Pepper to taste
- Sour cream and chopped parsley (optional)
Preheat the oven to 425° Bake.
Line a baking tray with tinfoil for easy clean up. Cut the butternut squash in half. Scoop out the seeds with a spoon and spray the squash with a cooking spray. Sprinkle with salt. Roast the squash for 60 minutes.
In the meantime, thinly slice the garlic. Dice the onion. Dice the potato into 1-inch cubes (I leave the skin on for extra nutrients). Cut the carrots into small rounds.
Over medium heat, spray a Dutch oven or large pot with a cooking oil. Add the garlic and onions and cook for 3 minutes.
Add the carrots and potato and cook for another 4 minutes.
Remove the squash from the oven and simply scrape the inside of the squash with a spoon. The meat should easily peel away from the skin.
Put the squash, broth, and milk into the pot.
Grate the ginger directly into the pot. Cook the soup for another 15 minutes to combine all the flavors.
After the soup is ready, I use a hand held blender to puree the soup so I puree the soup directly in the pot and wash less dishes. You can also use a blender.
Add salt and pepper to taste. Top with sour cream and chopped parsley (optional).