Ingredients

The following ingredients have 5 Servings
  • 6 cups butternut squash (cubed, about 1 inch squares)
  • 1 Tablespoon olive oil
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon white pepper
  • 2 cups vegetable broth (or chicken broth)
  • 1/4 cup orange juice
  • 1/4 cup honey (or agave nectar)
  • 1/2 teaspoon fresh ginger (grated)
  • 1/8 teaspoon nutmeg

Instruction

  • Preheat oven to 375 °F.
  • Toss butternut squash with olive oil, salt, and white pepper. Spread butternut squash cubes in a single layer on a baking sheet. Roast for 15-20 minutes or until fork tender.
  • Add roasted butternut squash to a large pot along with broth, orange juice, honey, ginger, and nutmeg. Simmer mixture over medium heat for about 5 minutes.
  • Puree soup using an immersion blender or food processor. If using a food processor, carefully transfer in batches after it has cooled for a few minutes.
  • Season with salt and better to taste.