This soup is simple to make yet the flavors of oven roasted squash are wonderfully complex. And Dave likes it- and Dave doesn’t like squash.
1 large butternut squash
4 cups vegetable stock
2 inch piece of fresh ginger root
1 Tablespoon crushed garlic
1 Tablespoon of Olive Oil
salt and pepper to taste
a drizzle of toasted sesame oil, minced green onions, diced tofurkey slices, (or fake bacon) to garnish
Preheat the oven to 375 degrees F. Fill a large baking dish with 1 inch of water. Cut up the squash into large pieces (quarters) and remove the seeds. Place the squash face down in the water. Bake for about 45 minutes to an hour until the squash is soft and peels away from the skin easily. Allow the squash to cool enough to handle (I often skip this step and use a potholder to hold the scalding squash), scoop out the flesh. Puree flesh with some of the vegetable stock. In a large soup pot, saute the garlic in 1 Tablespoon of Olive Oil and grate the ginger into the pot, add the stock, blended squash and simmer until heated through. Serve hot garnished with a drizzle of toasted sesame oil, minced green onions, diced tofurkey slices, (or fake bacon).