Creamy Butternut Squash Soup

• 1 large butternut squash
• 1 1/2 teaspoons rough-cut ginger
• water
• 1 pinch fine sea salt
• Pepper to taste
• 4 tablespoons black or white unhulled sesame seeds

1. Peel, de-seed, and cube squash. Peel and cut ginger.
2. Put the squash and ginger into a large pot. Add water to cover squash by one inch.
3. Cover and simmer until squash is soft. Let cool in cooking liquid. (If you decide not to let cool, cover the blender with a dishtowel before putting the lid on to prevent splattering.)
4. Add squash to blender and puree. Add cooking liquid to liquefy soup to desired consistency.
5. Add salt, and season with pepper.
6. Sprinkle one tablespoon of sesame seeds onto each serving.
7. Nutrients value for each 236.7 g serving:
8. Calories: 154.2
9. carbs: 28.8 g
10. protein: 3.9 g
11. fiber: 1.1 g

butternut squash, roughcut ginger, water, salt, pepper, black

Taken from www.epicurious.com/recipes/member/views/creamy-butternut-squash-soup-1224206 (may not work)