Roasted Butternut Squash Soup with Ginger and Orange Zest

Nothing better than a warm soup on a cold winter day. I have hooked into butternut squash soup since the time I started buying lunch at whole foods market during working days. In fall, they make one of the best butternut squash soup with apple. I have already posted a simple version of butternut squash soup (http://thefeastforall.com/2011/10/30/simple-butternut-squash-soup/). But I have been wanting to make this soup for a while. But while I was browsing through their website, I found a butternut squash soup with ginger. So I decided to make this fragrant ginger spiced soup. You can get a lot of different butternut squash soup recipes on their website.

Ingredients:

Method:

Preheat oven to 425 F

Cut butternut squash into one inch cubes.

Lightly add cooking spray to a cookie sheet and spread cut butternut squash and roast for about 30 minutes

Meanwhile, chop onion into thin slices

Add oil to a saucepan and add onion and ginger and saute for a few minutes, until onion is translucent

Add carrots and roasted butternut squash to the sauce pan. Add vegetable stock and cover and cook for about 15 minutes.

Let cool for a few minutes. Puree in a food processor.

Return the pureed butternut squash soup to the saucepan and add milk and orange zest and heat until it start to bubble

season with salt.

Spoon soup into soup bowls and garnish with chopped parsley

Yields: 2 bowls

Note: Regular milk can be replaced with unsweetened soy or almond milk.

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