Simple, delicious and so easy to make! Butternut squash is being harvested right now! It is high in vitamin A and a great source of energy for those of us who are feeling tired more often then not. As an extra-added bonus, I added turmeric, which is a healing herb that is anti-inflammatory and great for strengthening digestion. Eat for your health!
1-2 large butternut squash (or 3 small)
4 tablespoons olive oil
1 medium yellow onion, diced
1 tablespoon fresh ginger, grated
3 cloves garlic, minced
1 teaspoon turmeric
1 teaspoon salt (or more to taste)
4 cups vegetable stock (or 2 vegetable bouillon dissolved in 4 cups water)
1 tablespoon maple syrup
Preheat oven to 425ºF.
- Peel the butternut squash. Cut in half widthwise so the bulbous part is separated from the long part. Cut each side in half lengthwise so there are 4 pieces. Remove the seeds.
- Lightly coat the squash halves with 2 tablespoons of the olive oil and place cut side down on a lightly oiled rimmed baking sheet.
- Bake for 40-45 minutes, or until the squash is tender.
- About 15 minutes before the squash is done roasting, in a stockpot over medium heat, sauté the onions in 2 tablespoons of olive oil for about 5 minutes.
- Add the ginger, garlic, turmeric, and salt, and sauté for a few more minutes.
- When squash is done roasting, cut up into smaller pieces and puree in a blender or food processor with the vegetable broth. Add the sautéed onion and puree until smooth.
- Put the mixture back into the stockpot, add the maple syrup and heat thoroughly.