Who wants squash soup on a cold and chilly night? Serve this soup with your favorite sandwich!
Butternut Squash Ginger Soup
3 lb. butternut squash
1 large leek
1 c. veggie broth
1/2 c. soy creamer or any other non-dairy creamer
2 tsp. fresh grated ginger
1 TBSP. pure maple syrup
1/2 tsp. extra fine sea salt
1/4 tsp. nutmeg
Preheat oven to 400 degrees.
-Line the bottom of a large jellyroll pan with water. (or another pan with edges)
-Cut the squash lengthwise. Scoop out the seeds.
-Lay the squash face down on prepared pan. Cover with tin foil.
-Bake for 1 hour or until the squash is soft when pierced.
-Cool down until you're able to handle. Scoop the squash and put in a blender
-Take the root off the leek. Thinly slice the white part to partial green of the leek.
-In a medium saucepan, saute the leek in 1/4 c. broth until tender.
-In a blender add the leeks and remaining ingredients along with the squash.
-Blend until smooth.
(If you want the soup thinner, add more veggie broth or creamer.)