Honey Ginger Butternut Squash Soup
  • 4 large butternut squash, halved, seeded and brushed with olive oil
  • 1 tbs kosher salt
  • 8 cups chicken or vegetable broth (Two 32 oz boxes)
  • ⅓ to ½ cup honey
  • 1 ½ tbs minced fresh ginger
  • Roasted Pepitas or Pumpkin Seeds for garnish.
  1. Preheat oven to 420 degrees.
  2. Line a baking sheet with foil or parchment paper.
  3. Place prepared Butternut Squash on the baking sheet.
  4. Roast the squash for approximately 1 hour or until tender.
  5. Cool slightly and then scoop out the tender flesh into a large stock pot.
  6. Add other ingredients and stir.
  7. Using a submersion blender, blend until smooth.
  8. Heat on Medium until warm.
  9. Serve immediately with crusty bread.
Recipe by Alicia Wood Lifestyle at https://www.aliciawoodlifestyle.com/2016/02/honey-ginger-butternut-squash-soup/