Spicy Butternut Ginger Soup

Another Love Soup recipe, but this one is Ben's favorite. He requests it all the time now that it's fall.

2.5 lbs. butternut squash
2 yellow onions (450 g)
yellow or red potatoes (225 g. or 8 oz.)
1 Tbsp. olive oil
1 tsp. salt, plus more to taste
3 cups vegetable broth
3 Tbsp. finely chopped ginger
1/3 cup (20 g) chopped cilantro (we skip this)
2 tsp. rice vinegar (essential)
2 Tbsp. lemon juice, plus more to taste
1-2 Tbsp. honey or agave nectar

Preheat oven to 400.

Peel and seed squash. Chop into 2-inch cubes. Peel onions and cut into large pieces. Scrub potatoes and cut into 1-inch pieces. Toss vegetables with the olive oil and a teaspoon of salt and spread them on baking sheets or casserole dishes. Roast veggies for 30 minutes, stir them and turn them over, lower heat to 375, and roast for another 30 minutes.

Put roasted veggies into soup pot with 2 cups water and the veg broth, fresh ginger, cilantro (if using), and rice vinegar. Simmer together for 30 minutes, then puree soup using immersion blender or in a blender. Bring soup back to a simmer and season with lemon juice and honey/agave. Adjust seasonings as needed - tasting is important here.

Enjoy!