Name: Butternut Squash and Tomato Soup
Yield: 4 Servings
Ingredients: 2 tablespoons olive oil, divided; 1 medium butternut squash, halved, seeded; 2 garlic cloves, peeled; 1 onion, chopped; 2 teaspoons grated peeled ginger or 1/2 teaspoon dried ground ginger; 2 teaspoons kosher salt plus more for seasoning; 1/2 teaspoon ground turmeric; 1 28-oz. can whole peeled tomatoes, drained; 1 1/2 cups cups low-sodium chicken broth; Freshly ground black pepper

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Butternut adds heft and sweetness to this season-blurring beauty.

Recipe notes