Ingredients:
1 butternut squash
1 white onion
1 pound carrots
olive oil
1/2 t garlic powder
2 cups (or more) broth
1 12-oz can evaporated skim milk
1 T grated fresh ginger
sour cream (optional)
Peel butternut squash with either a knife or a peeler, whichever is easier for you. Cut in half lengthwise, scoop out seeds, then cut into chunks. Peel carrots & cut the carrots and onions into chunks. Place veggies on a baking sheet (or stoneware if you have it!), and roast at 450 degrees for about 45 minutes, or until veggies are nice & soft.
Combine all ingredients except sour cream in food processor or blender. You may have to do this in batches depending on the size of your food processor. I used about 2 cups of broth, but you can use more if you like your soup thinner. Pour blended soup in to a saucepan, cook until nice & hot. Top with sour cream, if you like.