Ginger Butternut Squash Soup
From Katie Cavuto, Healthy Bites
Makes 6 to 8 servings
2 tablespoons olive oil
4 cloves garlic, whole with peel on
2 tablespoons grated ginger
2 pablano chiles, seeded and chopped
4 pounds butternut squash, peeled and cut into 2-in. cubes
3 cups vegetable broth
3 cups water
Salt and pepper, to taste
1. Preheat oven to 450.
2. Wrap whole cloves of garlic in a foil pouch and drizzle with 1 tsp. olive oil. Roast for 30 minutes or until tender.
3. Over an open flame, char peppers on all sides then place in a bowl. Cover to steam for 10 minutes, Remove skin, stem and seeds and set aside.
4. Heat olive oil in a 4- to 5-qt. pot over high heat. Add squash, roasted garlic, peppers, and ginger. Cook 2 to 3 minutes. Add broth, and 3 cups water. Bring to a boil, lower heat to a simmer, and cook, stirring occasionally, until squash is tender, about 20 minutes.
5. With an emersion blender, puree soup. Season with salt and pepper. Serve.