“This is a recipe from Cascadian Farm that I'm putting here for safe keeping. Haven't tried it yet, but I can't wait to try!”
READY IN:
50mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a medium sauce pan. Saute onion, celery and ginger over medium heat for 2 minutes.
  2. Add stock and bring to a boil.
  3. Stir in squash thoroughly.
  4. Simmer for 20 minutes until soup has thickened and vegetables are tender.
  5. Add pepper, nutmeg and salt to taste.
  6. If desired, soup can be enriched with 1/2 cup of milk or light cream.

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