Ginger
Butternut Squash Soup
Preheat
oven to 350
Place in
the oven in large roasting pan with cover.
1 large
butternut squash (leave whole- after cooked remove skin and seeds)
1 acorn
squash
2 sweet
potatoes after cooked remove skin. 5 large carrots washed
2 parsnips
washed.
5 cloves
garlic remove skin.
And bake
until all are tender (fork tested) about one hour. Remove the skin from the
squash and sweet potato,
Place all
in a blender/food processor with a 2 inch piece of fresh ginger that has
been peeled. Blend until smooth and place in large pot and let simmer for
1/2 hour if thick add some vegetable stock or water to the thickness you
desire. After serving drizzle one tablespoon of extra virgin olive oil into
the bowl.
Or top
with a spoon of plain yogurt or creme fresh.
Optional:
add to the food processor stage 1 cake of silken tofu. For extra protein.