Gingered Butternut Squash Soup

Gingered Butternut Squash Soup Recipe

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Cathy Gillespie

By
@circlemoon8

Heavenly soup.

Rating:

☆☆☆☆☆ 0 votes

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

How to Make Gingered Butternut Squash Soup

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.

Printable Recipe Card

About Gingered Butternut Squash Soup

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




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