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

6 Pinches

Cathy Gillespie

ARIZONA CITY, AZ

Updated on May 7, 2015

Heavenly soup.

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method Stove Top

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Ingredients

1 tablespoon olive oil
1 small onion, diced
1 - butternut squash, peeled, diced
1 tablespoon gingerroot, peeled, chopped
8 ounces canned diced carrots, drained
6 cups chicken broth
1 - bay leaf
5 ounces evaporate skim milk
- salt and pepper
1/4 teaspoon nutmeg
- chives or scallions, chopped, garnish

How To Make gingered butternut squash soup

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.

Step 2

Serve garnished with chives or scallions.
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