- 1 butternut squash
- 2 leek bulbs
- 3 cups baby carrots
- 1 garlic clove, minced
- 4 tbsp JuJu Royal Garlic Extra Virgin Olive Oil
- salt and pepper to taste
- 2 1/2 cup vegetable broth
- 1 can (12oz) evaporated fat-free milk
- 2 tsp ginger juice
- salt and pink peppercorn to taste
- sour cream reduced-fat
Preheat oven 450 F
Cut squash into 1-inch pieces and leeks in half and into 2-inch pieces.
In a mixing bowl, combine squash, leeks, carrots, garlic and oil. Toss to coat.
Add salt and pepper to taste.
Arrange vegetable mix in single layer onto a baking sheet.
Bake 45-60 minutes until vegetables are tender and golden brown.
In a food processor add half of the vegetable mix and half broth. Blend until smooth. Repeat with the remaining vegetables and broth.
Pour puree into a medium cooking pot and add evaporated milk.
Over medium heat cook 6-10 minutes, stirring occasionally.
Just before serving stir in ginger juice, season with salt and pink peppercorn and swirl in dollop of sour cream.