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Butternut Squash Soup
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Servings
servings
Ingredients
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Melt butter in large pot
  2. Add onion, carrot, parsnips and squash
  3. Cook for 5-10 minutes until lightly browned
  4. Add ginger and sauté for 2 minutes
  5. Pour chicken stock over vegetables and bring to a boil
  6. Reduce to low and cook for 40 minutes or until vegetables are tender
  7. Transfer soup to blender and puree
  8. Return to pot, add salt and pepper to taste