gingered butternut squash soup

Name: Gingered Butternut Squash Soup
Cuisine: American
Ingredients: 1 tablespoon(s) olive oil; 1 small onion, diced; 1 - butternut squash, peeled, diced; 1 tablespoon(s) gingerroot, peeled, chopped; 8 ounce(s) canned diced carrots, drained; 6 cup(s) chicken broth; 1 - bay leaf; 5 ounce(s) evaporate skim milk; - salt and pepper; 1/4 teaspoon(s) nutmeg; - chives or scallions, chopped, garnish

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Recipe by

Cathy Gillespie

@circlemoon8

ARIZONA CITY, AZ

Heavenly soup.

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method Stove Top

Ingredients For gingered butternut squash soup

1 Tbsp

olive oil
1 sm

onion, diced
1

butternut squash, peeled, diced
1 Tbsp

gingerroot, peeled, chopped
8 oz

canned diced carrots, drained
6 c

chicken broth
1

bay leaf
5 oz

evaporate skim milk
salt and pepper
1/4 tsp

nutmeg
chives or scallions, chopped, garnish

How To Make gingered butternut squash soup

1
In soup pot over med-hi heat, place oil and onion. Cook; stirring often, until onions soften. Add squash, ginger, broth and bay leaf. Cover and simmer until all vegetables are soft, about 30 minutes. Add carrots and heat through. Puree soup with hand blender. Thin soup with evaporated milk and season to taste with salt, pepper and nutmeg.

2
Serve garnished with chives or scallions.
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gingered butternut squash soup

Ingredients For gingered butternut squash soup

How To Make gingered butternut squash soup

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