Roasted Beet and Butternut Squash Soup

OMG this soup is so good!  My neighbor gave me some lovely butternut squash, so I roasted it up along with some beets and sweet potatoes.  A few days later I still had squash and beets leftover, so I blended them up into a super flavorful and hearty soup.  I seasoned it with cinnamon and nutmeg, but I bet sage or thyme would also be good.  This brightly colored soup will warm you up this winter!

Ingredients

• 1 butternut squash
• 2 large beets, or a few smaller ones
• 2 cloves of garlic, minced
• About 2 cups of vegetable broth (depending on how thick/thin you like your soup)
• 2-3 tsp of cinnamon
• 1 tsp of ground ginger
• 1 tsp of nutmeg
• Olive oil, salt, pepper

Directions

1. Preheat the oven to 400 degrees F.
2. Carefully cut the squash in half, the long way.  Place onto lined baking sheet and coat with olive oil, salt, pepper, and half of the cinnamon and nutmeg.
3. Wash beets and cut into big chunks (trimming the stem first).  Place onto another lined baking sheet and coat with olive oil, salt, pepper, and the rest of the cinnamon and nutmeg.
4. Roast the beets in the oven for about 35 or so minutes until soft.  Squash will take about an hour in the oven to get soft.
5. Once vegetables are cooked, scoop out the squash from the skins and process with the beets in a food processor or blender until smooth.
6. In a pot, saute the garlic for a minute and then add the pureed vegetables.  
7. Stir in the vegetable broth until it is the consistency you like.
8. Add salt and pepper to taste.
9. Enjoy with a nice slice of gluten free bread!