Butternut Squash Soup

1: Start by preparing the squash. Slice it in half and scoop out the seeds, saving the seeds to toast for garnish.

2: Line a baking pan with parchment paper. Chop the onion into large wedges and place it in the pan. Add garlic cloves to the pan as well.

3: Coat everything with oil, then sprinkle with salt and pepper.

4: Roast at 425°F for 45 minutes until fork tender. Let cool and scoop out the insides of the squash. Squeeze the garlic to release its goodness.

5: In a large pot, melt the 1/2 stick of butter until golden brown to create brown butter.

6: Add the ginger and sauté until browned. Then, add brown sugar and all the spices listed.

7: Stir in the squash, onion, and garlic. Add milk and broth.

8: Use an immersion blender to blend until smooth, or blend in a regular blender.

9: Place in a bowl, garnish with toasted seeds, sour cream, and fresh herbs. Enjoy!