Gingered Butternut Squash Soup Recipe

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Gingered Butternut Squash Soup

Cathy Gillespie

By
@circlemoon8

Heavenly soup.


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Rating:

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Method:

Stove Top

Ingredients

1 Tbsp
olive oil
1 small
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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Gluten-Free