Easy Butternut Squash Soup

This is one of my favorite soups ever! It is so easy to make that even the most inexperienced cook will be successful in its creation. There are only four easy-to-find ingredients needed: butternut squash, chicken broth, fresh ginger, and Himalayan salt. If you choose to buy pre-cut butternut squash, it saves a lot of time. Although the recipe is extremely creamy, there is no cream (or any dairy for that matter) in the recipe.  First roast the butternut squash and then put it and the remaining ingredients into a blender. The butternut squash becomes caramelized in the roasting process and this brings out its rich flavor. If you have a Vitamix blender with a hot soup setting, it heats it perfectly and you can serve the soup right from the blender. How cool is that? It is not necessary to add anything else to this recipe, but if you are feeling artistic and want to garnish the soup, toast some pumpkin seeds. These delicious and nutritious seeds are a good source of magnesium and zinc and add a crunch to the soup. This recipe serves 4.

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                                             Butternut Squash Soup

Prep time: 5 minutes            Cook time: 50 minutes            Total time: 55 minutes

Ingredients:
•    16 ounce package cut butternut squash
•    32 ounces Organic Free Range Chicken Broth
•    1 -3 teaspoons fresh minced ginger, to taste
•    Himalayan salt, to taste

Preparation:
1.    Preheat oven to 400 degrees.
2.    Place the butternut squash in a large glass pyrex dish. 
3.    Salt the butternut squash and toss with olive oil. 
4.    Roast for about 40 minutes or until soft. 
5.    Once the squash is cooked, remove it from the oven and place squash into high-powered blender along with enough chicken stock to cover the squash. You may need to do this in batches, depending on your blender.
6.    Add fresh minced ginger to taste. I like ginger a lot, so I tend to use more.
7.    Blend on high until consistency is creamy.
8.    Add salt to taste.

Enjoy immediately or save it for later. Place soup into mason jars and refrigerate. It can stay refrigerated for up to 4 days.