4 cups of peeled, cubed, about 1 inch, butternut squash (about 1 1/2 pounds)
1 tablespoon olive oil
1/2 teaspoon mushroom powder
4-5 large shallots, peeled and cut in half
1 piece of ginger, peeled and sliced thinly (about 1/2 inch)
2-3 cups of chicken or veggie broth
handfull of fresh chives
black pepper to taste
1
Preheat oven to 375 degrees.
2
Combine the first five ingredients, toss well and place on a roasting pan.
3
Bake 40-50 minutes or until tender. Cool about 10 minutes.
4
After roasting, place veggies in a dutch oven, add broth and blend with an immersion blender until smooth.
5
Cook for 5-10 minutes, add garnish and serve hot.
6
Enjoy
Ingredients
4 cups of peeled, cubed, about 1 inch, butternut squash (about 1 1/2 pounds)
1 tablespoon olive oil
1/2 teaspoon mushroom powder
4-5 large shallots, peeled and cut in half
1 piece of ginger, peeled and sliced thinly (about 1/2 inch)
2-3 cups of chicken or veggie broth
handfull of fresh chives
black pepper to taste
Directions
1
Preheat oven to 375 degrees.
2
Combine the first five ingredients, toss well and place on a roasting pan.
3
Bake 40-50 minutes or until tender. Cool about 10 minutes.
4
After roasting, place veggies in a dutch oven, add broth and blend with an immersion blender until smooth.
5
Cook for 5-10 minutes, add garnish and serve hot.
6
Enjoy
