Butternut Squash Soup with Ginger and Chili

Directions

1. Preheat the oven to 450F. Cut the butternut squash in half, remove seeds. Transfer both halves to a cookie sheet or large pan. Lightly grease the inside of the squash with butter/oil, sprinkle with salt, pepper and cumin.
2. Bake for 25 minutes.
3. Add onions and garlic, and bake for another 7-10 minutes. Remove from the oven. Squash should be browned on the outside and tender on the inside when poked with a fork.
4. Scoop the flesh of the squash and transfer it to a large sized pot. Add the remaining vegetables (baked onions and garlic, as well as raw, cubed potatoes), all the spices and vegetable broth. 
5. Bring to a boil, uncovered, then reduce heat and let it simmer (with the cover on) for 7-10 minutes.
6. Remove from heat, let it cool slightly, transfer to a blender and blend until smooth.
7. Season to taste with salt and pepper, stir cream through. 
8. Ladle soup into Brookline Cereal Bowls, drizzle over a bit of cream if you’d like, and sprinkle with pepper and parsley if desired. Serve with homemade bread or pumpkin rolls. 
9. Enjoy!