Healthy Roasted Butternut Squash Soup

http://withstyle.me/2011/11/10/roasted-butternut-squash-carrot-ginger-soup/

1 medium butternut squash

1 lb [approx. 2 cups] carrots, peeled

1 yellow onion, finely diced

2 tablespoons olive oil

1 tablespoon of fresh ginger, peeled and grated

2 cloves of garlic, crushed

4 cups low sodium chicken broth  or vegetable broth

1/4 teaspoon ground nutmeg

1/4 teaspoon sea salt

1/4 teaspoon ground pepper

• Optional: Creme fraiche
• Optional: Pumpkin seeds, toasted

Directions
Preheat oven to 375 degrees. To prepare baking sheet, cover with foil and drizzle 1 tablespoon of olive oil; set aside.
Cut butternut squash in half; remove seeds and place cut side down on prepared baking sheet. Add the carrots alongside. Bake until squash and carrots are tender and nicely browned, about 45 minutes. Remove from the oven and cool. Peel the skin of the butternut squash, cut in half lengthwise and then into cubes. Dice carrots.
In a large pot, heat olive oil over medium heat. Add onions and cook for about 5 minutes until translucent. Add ginger and garlic and cook for one minute. Add squash, carrots, chicken broth, nutmeg, salt and pepper. Increase heat to medium-high, bringing to a boil. Reduce to low and simmer, uncovered for about 30 minutes.
Remove from heat and let cool slightly before you puree.
In batches, transfer soup to blender and puree. Careful to fill blender half full or else you’ll end up with an orange mess – about 3-4 batches. Add more salt + pepper if needed
If desired, garnish each serving with creme fraiche & toasted pumpkin seeds. Serve immediately or store in refrigerator in an airtight container.