1 butternut squash, peeled and seeds removed, chopped into 2 inch wedges
4 beets, peeled, chopped into wedges
4 cloves garlic, sliced
4 shallots, sliced
3 inch piece of ginger, peeled and cut into matchsticks
3 tbsp olive oil
1 tbsp kosher salt
1 tbsp curry powder
Combine all ingredients and lay flat on a baking sheet. Bake at 350° for about an hour and then at 300° for another hour or longer.
Remove from oven, place in pot. Add 5 cups of water. Purée with immersion blender.
Can garnish with pumpkin seeds
Gingery Pink Soup