Ingredients

• 1 squash, large Butternut, peeled and cubed into 1 inch pieces
• 2 stalks of celery
• 1 large clove of garlic
• 2 carrot(s), peeled and cut into 1 inch pieces
• 1 onion, peeled and diced
• 1 inch piece of ginger, peeled and finely diced
• 4 cups of broth, chicken
• 1 bay leaf
• 1-3 fresh sprigs of thyme
• salt and pepper, to taste
• splash of cider vinegar
• olive oil, for drizzling

Instructions

1. Preheat Preheat oven to 425 degrees.

2. Prepare squash Spread squash cubes and carrot pieces on a parchment lined baking sheet. Toss with olive oil and season with salt and pepper. Roast for 30 minutes. Flip the vegetables over for even roasting and cook for an additional 10-15 minutes or until tender.

3. Prepare base Meanwhile, in a large pot, sauté onion, garlic, celery, and ginger in butter or olive oil until they soften and become translucent. Add roasted squash and chicken broth, and bring to a simmer. Add a bay leaf, thyme, and salt and pepper to taste.

4. Blend Remove bay leaf. Using an immersion blender, blend soup until smooth and uniform. Taste, and add a splash of cider vinegar for some acidity if needed.

5. Serve Serve with a dollop of yogurt or sour cream.