Butternut Squash and Winter Veggies Soup

Ingredients

• 2
  
  Butternut squash, halved and seeds removed
  
• 2
  
  quarts Veggie stock
  
• 1
  
  Onion, chopped
  
• 2
  
  Carrots, chopped
  
• 1
  
  Leek, chopped
  
• 2
  
  Parsnips, chopped
  
• 1
  
  sweet potato, chopped
  
• 1
  
  teaspoon ground ginger
  
• 1
  
  teaspoon ground nutmeg
  
• 2
  
  tablespoons olive oil
  
• 
  
  salt and pepper
  

Directions

1. Preheat oven at 350 degrees.
2. Place the butternut squash, face up in a baking dish. Place all the chopped veggies around them, drizzle with the olive oil and sprinkle all the spices on top.
3. Add 2 cups of stocks, cover and bake for 1 1/2 to 2 hours.
4. Let it cool to be able to handle to veggies without burning yourself. Remove the flesh from the squash in a large pot, discard the peels.
5. Add all the cooked veggies and the rest of the stock, let it simmer for 5 more minutes.
6. Pour everything in the food processor and carefully blend everything. I always use my vitamix for soups, I feel that it makes the perfect creamy texture without actually adding cream to it.
7. I served it with homemade croutons for the kids, crispy quinoa and pumpkin seeds for my husband and me.
8. Et voila, Bon Appetit