Butternut Ginger Soup

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photo by AcadiaTwo photo by AcadiaTwo
photo by AcadiaTwo
Ready In:
50mins
Ingredients:
8
Serves:
5
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ingredients

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directions

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

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Reviews

  1. Quick, easy and delicious. I added a small dollop of RF Sour-cream and sprinkled with powdered ginger for a "wow presentation". Served with a crusty bread, it was the perfect light lunch I was looking for. Thank you!
     
  2. Great Vegetarian/Vegan thickened soup with full flavor; true comfort food. I added a cup of leftover canned pumpkin to the brew too. For step #2, I cooked it in my crock pot on low for 4-5 hours. It smelled heavenly cooking. Made for Spring PAC 2009.
     
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RECIPE SUBMITTED BY

I'm vegan, I love to cook (most of the time).
 
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