Holiday Spiced Roasted Butternut Squash Soup

Directions

1. 1
   Preheat oven to 400 degrees F.
2. 2
   Cut the squash lengthwise into four pieces and scoop out the threads and seeds.
3. 3
   Place the squash cut side up on baking sheets and roast until fork tender, about 40 minutes.
4. 4
   While the squash is roasting, in a large stockpot, heat the olive oil over medium heat and once sizzling add the onions and carrots.
5. 5
   Cook until the onions are translucent and soft, about 5 minutes.
6. 6
   Add the ginger and garlic and cook another minute or two.
7. 7
   Add the chicken stock and spices and bring to a boil.
8. 8
   Reduce heat to a simmer, and then cook over low heat for about 20 minutes.
9. 9
   Once the squash has cooked, scoop out the flesh with a spoon and add to the stockpot.
10. 10
    Continue to cook for another 15 minutes or so.
11. 11
    Allow the soup ingredients to cool to room temperature, then stir in the heavy cream. Puree the soup in batches, then return to the pot and reheat.
12. 12
    Serve warm with suggested garnish or garnish of choice.