Creamy roasted squash soup
Roast
Roasting
(Click on photo for full-size image!) Makes 6 servings: 1 1/3 cups each Butternut squash is one of my favorite veggies to enjoy during the holidays, especially when roasted. How about you? And when roasted and pureed into a soup, it’s divinely comforting. I’ll be enjoying this creamy vegetarian-friendly soup often. I hope to hear you slurping up its sweet and savory goodness often, too. Happy holidays! Calories saved: 90 2 teaspoons extra-virgin olive oil 1 Vidalia or other sweet onion, diced 2 teaspoons grated fresh ginger root 1 (32-fluid ounce) carton low-sodium vegetable broth 1 3/4 teaspoons sea salt, or to taste 1/2 teaspoon freshly ground black pepper 6 cups butternut squash cubes (2 pounds; about 1 1/2-inch pieces)...
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