To continue the fall theme I have going, I thought it was about time to make a squash soup. Besides the bowl of mashed squash at thanksgiving, I can’t say I incorporate it into my diet any other time of year. And really, who would want to? It’s kind of gross…

My one exception is this butternut squash and carrot soup. The best part about this recipe? It doesn’t taste like it’s good for you. It tastes rich, buttery and delicious but you could honestly eat 5 bowls of it without ever feeling guilty. It’s also vegan (if you use margarine instead of butter) which is nice!

1 2+ lb butternut squash, peeled, seeded and cut into 1 inch chunks
1/2 large sweet onion, peeled and sliced into 1 inch stripps
2 large carrots, peeled and cut into 1/2 inch chunks
1 piece of fresh ginger, about the size of a quarter
2 tbs olive oil
1 tbs butter or margarine
5 c. vegetable stock
Salt and Pepper

In a large dutch oven (or any pan that can hold soup) bring vegetable stock and ginger (peeled and whole) to a boil. Take squash, onions and carrots and place on a roasting pan. Cover with olive oil, salt and pepper. Roast them at 425 degrees, flipping occasionally, until carrots are almost completely soft.

Once the carrot, squash and onion mixture are finished in the oven, remove ginger from the stock and drop vegetables in. Continue cooking until all vegetables are soft.

Place mixture in a blender or food processor. If you don’t have one, I suggest using a food masher. Once the soup is creamy, return it to the pan and add butter. Stir until it’s melted, then serve!

Note for making great butternut soup: This recipe is foolproof. It doesn’t matter how you cut the vegetables because everything gets blended anyway. Don’t have any ginger? Don’t use any; It’s probably still tasty without it. This recipe makes about 8 servings and freezes very well.

Thanks to my one and only reader (for now, I’m planning on taking over the world very soon), Laura, for making the pumpkin oatmeal ginger cookies that I posted a few days ago!