2½pounds(1kilogram)butternut squashpeeled, seeded, and cut into large chunks
½pound(250grams)carrotscut into chunks
1largeonionchopped
2clovesgarliccrushed
5sprigsthymeonly the leaves, no stem
5leavessage
2tablespoonsextra virgin olive oil
1teaspoonsalt
2twistsblack pepper
2- 3 cups(600g)vegetable stock
1teaspoongingerpeeled and grated
Preheat the oven to 400°F or 200°C.Peel, seed, and chop 2½ pounds butternut squash into large chunks and add it to a baking sheet.Add ½ pound carrots (chopped), 1 large onion (chopped), 2 cloves garlic (crushed and with the peel on), 5 sprigs thyme, 5 leaves sage. Season with 2 tablespoons extra virgin olive oil,1 teaspoon salt, and 2 twists black pepper.
Toss, arrange on a single layer without overlapping, and bake for 30 minutes or until fork tender.
Discard the garlic peel, then blend all veggies with 2 - 3 cups vegetable stock and 1 teaspoon ginger (grated).
Transfer the soup to a large pot and simmer for 5 minutes or until you reach your desired consistency, adding more broth if necessary.Taste and adjust for salt and spices before serving in a bowl.