Gingered Butternut Squash Soup

Gingered Butternut Squash Soup (Adapted from Love and Lemons)

Ingredients:

1-2 Roasted butternut squash depending on amount of soup desired(directions below)

1 large yellow onion

3 garlic cloves

1 teaspoon grated ginger (I used more - 1-2 inches of ginger grated)

1 Tablespoon each of fresh sage and rosemary (adjust to your own taste)

Vegetable broth

For serving: (optional)

Chopped parsley

Toasted pumpkin seeds (after Jumpstart)

VLF WFPB compliant bread or crackers

Directions:

Cut squash in half length-wise. No need to peel. Scoop out seeds. Place halves on parchment lined baking sheet. Roast at 400 degrees until fork tender. While still warm, scoop out squash and place in large bowl.

Saute onions and garlic in veggie broth or carmelize in stainless soup pan. Add rosemary, sage, and ginger and saute until fragrant. Add 3 cups of broth or more if needed.

Stir in desired amount of roasted squash. Bring to simmer. Use immersion blender or counter top blender/food processor to blend. If too think, add more veggie broth. Add salt if allowed and freshly ground pepper to taste.

Serve with toasted pumpkins seeds and chopped fresh parsley if desired and LFWFPB complaint bread or crackers.

Bon Appetit!