Servings: 4-6
Time: 1 hour for prep and cooking time
Preheat oven to 425 degrees
Equipment: parchment paper, cookie sheet, food processor, chef’s knife, saucepan, measuring spoons.
1 butternut squash cut in half, peeled and seeds removed
1 bulb of garlic
1 tsp.ground ginger
1/4 tsp. of ground tumeric
1 quart vegetable stock or water
Salt and pepper to taste
Yogurt and cilantro for garnish ( optional)
Roast squash and garlic bulb for 30 minutes on parchment paper on cookie sheet.
While squash and garlic are roasting, heat up stock or water in a saucepan or dutch oven.
Remove from oven and cool for about 10 minutes. Peel garlic bulb and cut squash into chunks.
Using a food processor, put squash, ginger, garlic, turmeric, stock or water and blend.
Season to taste with salt and pepper, and blend some more to a smooth consistency.
Serve with drizzled yogurt and chopped cilantro for added flavor and color.