Butternut Ginger Soup

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READY IN:
50mins
SERVES:
5
UNITS:
US

Ingredients Nutrition

Directions

  1. in a 3-quart saucepan, saute the squash, carrots, celery, onion, and ginger in the olive oil until tender.
  2. Add the vegetable broth and bring to a boil, reduce heat to low, cover and simmer for 40 minute stirring occasionally.
  3. Puree soup in a blender or food processor. Reheat on stove if necessary.
  4. Add salt to taste.

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