Roasted Butternut squash and ginger soup

What an easy recipe and so delicious. It is that time of year that it's all about pumpkins, butternut squash, all the deep orange colors and the sweet naturally flavors. It can't get better then that!

I'm sharing today a quick recipe that every "beginner" can handle:)

Very satisfying, sweet and salty, and super yummy!

Great for a Thanksgiving dinner!



2 large leeks - slices and washed

1 tablespoon olive oil

1 teaspoon fresh ginger grated

1 teaspoon turmeric

5-6 cups roasted butternut squash 

7 cups water





In a cast iron pot, heat olive oil, add leeks, sauté until tender, add salt, pepper, ginger , turmeric, until the spices becomes fragrant.

Add the roasted butternut squash purée, water, salt and pepper.

Bring to a boil, then simmer for few minutes to let the flavors combine.

Take a hand mixer, and mix until silky smooth. If you like it lighter, you can always add more water to dilute the texture. If you like it thicker, then 7 cups of water will be enough.