Gingered Winter Squash-and-Root Vegetable Soup

Very good! Did not follow exactly since I was trying to use leftover spiced butternut squash that my husband really didn't like. But the spices were right so I knew it would work. And I had all the other ingredients.

This was amazing! I made it completely vegetarian (used vegetable stock instead of the chicken broth and left the milk out). I also cooked the onions for an extended period - about an hour over medium-low heat to the point where they started to carmelize. Served it with chopped chives and it was a huge hit for neighbors and friends who came over for soup night. I was glad that the recipe avoided roasting the veggies first. it was so much easier just to throw everything in the pot. The only work was chopping everything, which didn't take long. Used an immersion blender to a perfectly smooth result. The soup had a fabulous flavor, not too sweet, perfectly spiced and balanced. Will definitely be a go-to recipe!

This is a wonderful recipe and I will definitely make it again. To simplify the preparation, I used pre-cut squash; it only took 10 minutes to prep. I added a small apple and 1/4 tsp of nutmeg and used 1/4 cup of 1/2 & 1/2 instead of 1 cup of milk in recipe. Also used an immersion blender in pot of soup which eliminated need to tranfer liquid to blender.