1 tablespoon olive oil or butter
1 large or 2 small butternut squash, halved lengthwise & roasted in oven @ 350° for about an hour until soft (line baking sheet with oiled foil for easy cleanup)
3 carrots, chopped
1 medium onion, chopped coarsely
1-inch piece fresh ginger, minced or pressed through garlic press
8 cups vegetable stock
1/8 cup orange juice
2 cups whole milk ( for dairy free use almond milk or soy milk)
1 bunch parsley, chopped
pinch of ground nutmeg & cinnamon
1/2 teaspoon sea salt
Ground pepper, to taste
Heat olive oil or butter in large pot, Sauté carrots, onion, and ginger for 3 minutes, until they are lightly browned. Add roasted squash to stock and orange juice, and bring to low boil. Lower to a simmer and cook uncovered for 35 to 40 minutes, until vegetables are tender. Add parsley, nutmeg, cinnamon, milk, salt and pepper and heat gently. Purée soup with a hand held immersion blender or in a food processor until smooth and creamy.
For variety and use of sweet, fresh winter squashes you can use sugar pumpkins, buttercup, acorn or any other favorite winter squash in place of the butternut. Just follow the same roasting instruction as mentioned above.
Add toasted squash seeds as garnish if desired.