Citrus-Ginger Butternut Squash Soup

[Ingredients]

Soup

• 1 butternut squash, peeled, seeds removed, and roughly diced (think 1 inch cubes)

• 1 inch ginger, peeled and roughly chopped

• 1 orange, zested and juiced

• 1 tsp turmeric

• 3 garlic cloves

• ⅓ cup hazelnuts, toasted

• 1 ½ cups water

• 1 tsp honey

• Extra virgin olive oil

Garnish

• 4 slices thick-cut bacon, sliced into thin strips and crisped in a saute pan

• Pomegranate seeds

• Labneh, or full-fat greek yogurt, thinned out with orange juice or water

• Chili oil

• Toasted hazelnuts, roughly chopped

[Method]

1. Toss butternut squash, ginger, garlic, and orange juice with olive oil, kosher salt, pepper, and honey

2. Place squash mix on a sheet tray, cover with aluminum foil, and bake at 375 degrees Fahrenheit for 25 minutes, or until butternut squash is fork tender

3. Blend roasted squash mix with turmeric, toasted hazelnuts, orange zest, and water until smooth, season with kosher salt

4. Garnish soup with pomegranate seeds, crispy bacon, hazelnuts, chili oil, and labneh

5. Enjoy!