Directions
- 1Chop the butternut squash, carrots, and onion.
- 2Add the veggies, garlic, thyme, and sage to a baking sheet.
- 3Season with olive oil, salt, and pepper.
- 4Toss well and arrange on a single layer.
- 5Bake for 30 minutes until tender.
- 6Add the roasted veggies to a pot.
- 7Blend them with broth and ginger.
- 8Simmer for 5 minutes, adjust consistency.
- 9Serve with a squeeze of lime, some pistachio nuts, and a drizzle of cream.
Ingredients
- 2.5 pounds butternut squash
- 0.5 pounds carrots
- 1 large onion
- 2 cloves garlic
- 5 sprigs thyme leaves
- 5 leaves sage
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 0.125 teaspoon black pepper
- 2 cups vegetable broth
- 1 teaspoon ginger
- 1 squeeze lime juice
- 1 swirl heavy cream or coconut cream
- 1 pinch pistachios or walnuts
- 1 rosemary focaccia
Equipment
knifebaking sheetpotimmersion blender
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