Thanks to: Tess Masters
“What I love about this butternut squash soup is that it’s so simple. The ginger and cilantro root flavors are very mild, allowing the natural sweetness of the butternut squash to be the star attraction. This is where the Aussie in me sings! In Australia, Fall (or “Autumn” as we call it) and Winter is “Sunday roast season” where we roast potatoes, carrots, pumpkins, butternut squash (or as we refer to in in Australia as “butternut pumpkin”) parsnips, turnips, onions, garlic, zucchini and any other seasonal produce we can lay our hands on. Give it a try!”
– Tess Masters, The Blender Girl
Preheat your oven to 180°C.