1. Preheat the Oven

Set your oven to 390°F (200°C).

2. Prepare the Vegetables

You can either peel and dice the butternut squash or, as shown in the video, simply cut it in half for roasting. Note: Halving will take longer to roast, while diced veggies cook faster.

3. Season the Vegetables

Add the spices (black pepper, cumin, paprika, thyme, rosemary, and chili powder if using) to the vegetables. Drizzle with olive oil and coat evenly. If using halved squash, drizzle oil directly onto the cut side. Cover the baking dish with aluminum foil.

4. Roast the Vegetables

Roast for about 1 ½ hours or until the vegetables are golden and soft. If using diced vegetables, reduce roasting time. If roasting squash halves, expect longer. In the last 10 minutes, remove foil to slightly caramelize the veggies.

5. Blend

Once roasted, scoop out the butternut squash flesh (if halved) and transfer all vegetables to a blender. Add the vegetable broth and ginger (if using) and blend until smooth and creamy.