How Do You Make Roasted Butternut Squash Soup?
One surprising thing about this soup is that I have not added any cream, butter, or milk to it and yet it has a wonderful creamy and silky texture. This soup is also a savory soup with a little hint of sweetness added from the apples. This will be a hit in your house no matter the season. To clean the leeks cut the green tops and discard. Cut the white end in half and then thinly slice. In a large bowl of water place the leeks in and break them apart. This will allow the sand in between the leaves to fall to the bottom of the bowl. Let them sit in the cold water for 5 minutes. To prepare the butternut squash: Preheat the oven to 400 degrees. Cut the bottom of the squash so that you have some stability. Take a vegetable peeler and peel the squash. Once peeled cut in half and remove the seeds. Continue by cutting the squash into 1 inch cubes. Place the cubes on a cookie sheet. Toss with oil, chili powder, salt, pepper, and ground ginger. Bake for 25-35 minutes until soft. In a 8 quart st
