by Natalia Moyano, as a part of her Division III project at Hampshire College.
- 2 cups butternut squash (peeled, seeded and cubed)
- 1 ¼ cup vegetable broth (low sodium)
- ½ sweet onion (peeled and sliced)
- 3 garlic cloves (peeled)
- 1 tbsp. olive oil
- ½ tsp. sea salt
- cayenne pepper and ginger powder (as desired)
- roasted pumpkin seeds
- Preheat the oven at 400F.
- Place the cubed butternut squash, the sliced sweet onion, and the peeled garlic cloves on a rimmed cookie sheet lined with aluminum foil or parchment paper. Add the olive oil to the vegetables and then roast in the oven until soft and tender (about 40 minutes.) Once done, place the roasted vegetables on a plate and let cool for about 15 minutes.
- To make the soup, use a food processor or blender to blend the roasted squash, onion and garlic until it reaches a smooth consistency. If you are using a blender, you may need to add some of the vegetable stock to the mix to be able to blend evenly.
- Follow by adding the mixture into a pot on medium low heat and add the remaining vegetable stock as needed. Season with sea salt, cayenne pepper and ginger. Cook for a few minutes.
- Serve and top with roasted pumpkin seeds! Enjoy!