Butternut Squash Soup
Slightly spicy, creamy, high fiber butternut squash soup, made with oven roasted butternut squash. Almost any winter squash including pumpkin can be substituted for butternut squash.
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Cooking tools:
- Oven
- Baking sheet
- Aluminum foil
- Spoon
- Fork
- Saucepan
- Stove
- Wooden spoon
- Blender
- Immersion blender
- Kitchen towel
- Measuring cup
- Chef's knife
- Cutting board
Ingredients
- 2 lb. (1000 g) butternut squash
- 1 tablespoon (15 ml) unsalted butter
- 1 tablespoon (15 ml) vegetable oil
- 1/2 (120 g) small onion or 2 large leeks
- 2 teaspoons (10 ml) fresh ginger root, chopped
- 2 cups (480 ml) low sodium vegetable or chicken stock
- 3 cups (750 ml) water
- Kosher salt to taste
- Dash ground nutmeg
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