Farm Fresh Barbara Butternut Soup

Directions

• Preheat your oven to 400°F (200°C).
• Cut the Barbara Butternut in half lengthwise and scoop out the seeds. Place the halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 45 minutes to 1 hour, or until the flesh is soft and caramelized.
• While the butternut is roasting, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and grated ginger, and cook for another 2 minutes until fragrant.
• Once the roasted butternut is done, scoop out the flesh and add it to the pot with the onions, garlic, and ginger.
• Pour in the vegetable or chicken broth, and bring the mixture to a simmer. Let it cook for about 10 minutes to allow the flavors to meld together.
• Using an immersion blender or a regular blender, puree the soup until smooth. If using a regular blender, be sure to work in batches and vent the blender lid slightly to prevent steam buildup.
• Once the soup is smooth, taste and adjust the seasoning with salt and pepper as needed.
• Serve the soup hot, garnished with your choice of fresh herbs, a drizzle of cream, or toasted pumpkin seeds for added texture and flavor.