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gingered butternut squash soup

circlemoon8 avatar
Recipe by
Cathy Gillespie
@circlemoon8
ARIZONA CITY, AZ

Heavenly soup.

method Stove Top

Ingredients For gingered butternut squash soup

  • 1 Tbsp
    olive oil
  • 1 sm
    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

  • 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.
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