Butternut Squash Soup
Servings
4servings
Servings
4servings
Ingredients
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