1+1/2 cups Yukon Gold Potatoes peeled and cut into large dice
1Jalapeño pepper left whole
2TBLSolive oil
S + P
2QtChicken or Veggie Stock
1thumb fresh ginger finely grated
Juice + zest from 1/2 lemon
Instructions
Preheat oven 375°
Take first 7 ingredients and toss with olive oil, salt and pepper. Spread onto an oven safe tray and roast for about 90 minutes. Cool a little. Woking in batches blend the roasted veggies along with the chicken stock. You may use a little more or a little less stock depending on your preference.Heat soup up and add the juice from the ginger ( just squeeze tightly in your hand) and the juice and zest of lemon. Season with salt and pepper.
To be fancy serve in a slightly hollowed out roasted acorn squash.