Free from peanuts, tree nuts, dairy, egg, soy, fish and shellfish, wheat
1 butternut squash
1 tbsp olive oil
1 tsp salt
1 tsp ground ginger
1/2 tsp turmeric
1/2 cup orange juice
2 cups water
Peel and cube the squash, leaving the bulbous half whole. Toss the cubes in olive oil, salt, and pepper, and roast on a parchment-lined baking sheet for 45 minutes at 375F. Cut the bulb in half and scoop out the seeds. Brush the inside with olive oil and roast, open side up, for an hour.
When the cubes are finished roasting, transfer them to a blender or Magic Bullet and add the spices, juice, and water. Blend well. Pour into a medium sized pot and simmer on medium heat for about 20 minutes.
Serve in the bulb (as shown below) or in a regular bowl. Garnish with chives and maple syrup.