Butternut Squash Soup

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Servings 4 servings

Ingredients
  

  • 2 Tbsp butter
  • 1 small onion
  • 1 medium carrot peeled and cubed
  • 2 medium parsnips peeled and cubed
  • 2 Tbsp fresh ginger chopped
  • 1 medium butternut squash peeled, seeded and cubed
  • 1 container chicken stock

Instructions
 

  • Melt butter in large pot
  • Add onion, carrot, parsnips and squash
  • Cook for 5-10 minutes until lightly browned
  • Add ginger and sauté for 2 minutes
  • Pour chicken stock over vegetables and bring to a boil
  • Reduce to low and cook for 40 minutes or until vegetables are tender
  • Transfer soup to blender and puree
  • Return to pot, add salt and pepper to taste
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