Roasted Butternut Squash and Turmeric Soup

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tsp turmeric
• 1 tsp ground ginger
• 4 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss cubed squash in olive oil, season with salt and pepper, and roast for 25-30 minutes.
2. In a large pot, sauté onions and garlic until softened.
3. Add turmeric, ginger, and roasted squash. Stir for a minute, then add broth.
4. Simmer for 10 minutes, then blend until smooth. Adjust seasoning and enjoy!

Anti-inflammatory Benefits: Turmeric and ginger are known for reducing inflammation, while butternut squash provides fiber and antioxidants.