Roasted Butternut Squash Soup

Directions

• Preheat your oven to 350℉.
• Cut the butternut squash in half & remove seeds . Drizzle on 1 tablespoon of olive oil & sprinkle on salt & pepper. Put them face down (Peel side up) on a parchment lined sheet pan. Roast in the oven for 35-40 minutes or until a knife can be inserted and pulled out easily.
• Once the butternut squash is done roasting. Scoop out the inside, place it in a bowl, & set aside.
• Meanwhile, add the remaining 1/2 tablespoon of olive oil to a medium sized pot. Let that heat up over medium-high heat. Once heated add in the chopped onion, ginger, smashed garlic cloves, & Salt/Pepper. Sauté these for about 5-8 minutes. You want the onions tender with a little color on them.
• You will need a food processor or blender for this next part.
• In a blender, add in the roasted butternut squash, onions/ginger/garlic mixture, & chicken broth. Puree until smooth & there are no lumps.
• While that is pureeing deglaze the pot with 1/4 cup of white wine*, let that simmer and cook down for about 2 minutes.
• Once the wine is cooked down add the pureed mixture from the blender to the pot with the white wine. Add in the remaining ingredients cumin, paprika, cayenne, lemon juice, heavy cream, & salt/pepper to taste.
• Let the soup warm up and come to low boil. Let this simmer away for about 5 minutes.
• Remove it from the heat and serve! Top each bowl with a little drizzle of cream & cumin/paprika. If you want to be a little extra save the butternut squash seeds & toast them up with the same spices in the soup & add them on top. Delish!