ROASTED BUTTERNUT SQUASH AND GINGER SHEET PAN SOUP
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed sheet pan with parchment paper.
- Place the butternut squash, baby carrots, garlic and onion in a large mixing bowl. Add the oil, salt and pepper and toss to coat.
- Transfer the squash mixture to the lined sheet pan and spread the mixture evenly across the pan. Bake until the onions are lightly browned, 40 to 45 minutes. Allow to cool slightly.
- Place half of the cooked vegetables in a blender using tongs along with 2 cups chicken broth and half the ginger. Blitz until smooth and transfer to a large soup pot. Repeat with the remaining vegetables, broth and ginger.
- To serve immediately, place the pot over medium heat. Warm the soup through and season with salt and pepper to taste.
- To freeze, divide soup evenly among four 16-ounce mason jars. Leave at least 1 inch of space at the top of each jar to prevent cracking. Screw on lids and freeze. To serve, place jars in a saucepan filled with cold water over medium heat until warm. Or, place a frozen jar in your lunchbox and reheat in the microwave for an on-the-go lunch.
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Nelson Kate
[email protected]I'm not usually a fan of butternut squash, but this soup changed my mind! The ginger really mellows out the squash flavor, and the soup is so creamy and delicious. I'll definitely be making this again.
Jo√£o Gabriel Carvalho
[email protected]This soup is a great way to use up leftover butternut squash. I had some leftover squash from a previous recipe, and I was looking for a way to use it up. This soup was the perfect solution! It's also a great way to get your daily dose of vegetables.
Jeancarlos Gonzalez
[email protected]I made this soup for a potluck, and it was a huge hit! Everyone loved the unique flavor combination and how easy it was to eat. I'll definitely be making this again for future potlucks.
Rimsha Sheikh
[email protected]This soup is delicious! I love the way the butternut squash and ginger flavors come together. It's also really easy to make, which is a huge plus.
Hunter Hubrich
[email protected]I've made this soup several times now, and it's always a hit. My family loves the unique flavor combination, and I love how easy it is to make. This is definitely a soup that I'll be making for years to come.
amira amira
[email protected]This soup is perfect for a cold winter day. It's so warm and comforting, and the ginger helps to clear out my sinuses. I also love that it's so easy to make. I just throw everything in the pot and let it simmer.
kokichi-san woo!
[email protected]I'm not usually a fan of butternut squash, but this soup changed my mind! The ginger really mellows out the squash flavor, and the soup is so creamy and delicious. I'll definitely be making this again.
Ayo Mi
[email protected]This soup is a great way to use up leftover butternut squash. I had some leftover squash from a previous recipe, and I was looking for a way to use it up. This soup was the perfect solution! It's also a great way to get your daily dose of vegetables.
Jeon rosalina
[email protected]I made this soup for a dinner party last night, and it was a huge hit! Everyone loved the unique flavor combination and how easy it was to eat. I'll definitely be making this again for future parties.
Rajo bhatti Fhvv
[email protected]This soup is amazing! The butternut squash and ginger flavors meld together perfectly, and the soup is so creamy and smooth. I served it with a side of crusty bread, and it was the perfect meal.
Yasmin Akhter
[email protected]I was a bit skeptical about the ginger in this soup, but I'm so glad I gave it a try! It really adds a unique and delicious flavor. The soup is also super easy to make, which is a huge plus.
EUN NOORA
[email protected]This butternut squash and ginger soup is a total game-changer! It's so flavorful and comforting, and the ginger adds a really nice touch of warmth. I'll definitely be making this again and again.