It's the Most Wonderful Soup for Us All!

Well, I've decided to expand my blogging adventures beyond the classroom and write a down a few of my favorite soups for my friends and co-workers.  I'm posting a soup that I made for annual staff pig-out luncheon.  This soup can be made vegetarian or vegan, depending on how you sauté your veg and what's kind of stock you prefer.

Ginger Spiced Butternut Squash Soup

Ingredients

• 1 large butternut squash, halved and seeded
• 4-5 large carrots, shredded
• 3-4 garlic cloves, minced fine
• 2-3 t. grated ginger (I buy the tube of ginger)
• 1/2 t. dry ginger
• 2 boxes of stock (chicken or vegetable)
• Cream or half/half (if desired)
• Butter or olive oil
• Salt
• Pepper

Preparation

• Heat oven to 400
• Place squash on parchment lined baking sheet and drizzle some oil into your hands.  Rub the oil all over the squash and roast in oven cut side down, for approximately 30-40 minutes, depending on your squash size.  It should have a bubbled skin that is browned.  Let cool for 30 minutes and scoop the flesh out of the skin. Place in bowl and set aside.
• Heat up a Dutch oven over medium heat and put in about 1 T butter (or swirl the pan twice with olive oil). Throw in your garlic and carrots. Season with salt and pepper and let them sweat until softened and somewhat caramelized.
• Mix in your squash and fresh ginger.  Heat through.  Stir in your dried ginger when it's heated.
• Add your stock.
• Buzz it with an immersion blender for creaminess or whiz it with your blender.  Season with salt and pepper to taste.
• Add cream or half and half for extra richness.

This soup makes about 6, 2-cup servings that can be frozen for lunches.

• Serve with a dollop of sour cream for fun.