A bowl filled with tasty flavors and tons of vitamins? It's no wonder this butternut squash soup is such a perennial pleaser:
1 Tbsp minced or grated fresh ginger Chopped chives and light sour cream Preheat the oven to 375°F. Slice the squash in half lengthwise and scoop out the seeds.Place on a baking sheet and roast until the flesh is very soft, about 35 to 40 minutes. Set aside to cool.Transfer to a plate and reserve. Add the onion and ginger to the hot pot, and cook until the onion is translucent , about 3 minutes.
When the squash is cool enough to handle, scoop out the flesh and add it to a blender or large food processor.Process until very smooth and return to the pot.Season with salt, pepper, and a touch more nutmeg.Soups aren't exactly rocket science; most don't even require recipes. Puréed soups follow an especially predictable formula.
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