Butternut Squash & Carrot Soup

“A purree of butternut squash & carrots with onion, garlic, fresh ginger and seasoned with Chinese 5 spice.”
READY IN:
50mins
YIELD:
10 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Spray stockpot with cooking spray & sweat onion over medium heat.
  2. Add carrots & cook about 4-5 minutes.
  3. Add garlic,ginger and squash, stir.
  4. Add enough stock or water to cover, season w/ salt & pepper.
  5. Bring to a boil then reduce heat & simmer about 20-25 minutes.
  6. When squash & carrots are soft, remove from heat.
  7. Puree batches in blender until smooth.
  8. Put back in stockpot & add chinese 5 spice.
  9. Adjust seasoning.

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