Quick Roasted Squash & Ginger Soup

Method

1. 1

   Preheat oven to 375°F (190°C). Drizzle squash flesh with olive oil and place face down on a parchment-lined baking sheet. Bake for 35–45 minutes until tender when pierced with a fork. Let cool slightly and scoop out flesh.

2. 2

   Heat remaining olive oil in a pot over medium heat. Add onion, garlic, and ginger; cook until soft and fragrant (~5 minutes).

3. 3

   Add the squash flesh, turmeric, sea salt, and broth. Bring to a simmer.

4. 4

   Use an immersion blender to purée until completely smooth. Simmer gently for 10 minutes to let flavours meld.

5. 5

   Serve hot with a dollop of grass-fed yogurt if desired.