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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 5 |
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Ingredients:
1/4 cup light olive oil |
1 butternut squash, peeled, seeded, and diced |
2 carrots, diced |
4 celery ribs, diced |
1/2 onion, diced |
2 tablespoons minced fresh ginger or 1 teaspoon powdered ginger |
2 cups vegetable broth |
salt, to taste |
Directions:
1. in a 3-quart saucepan, saute the squash, carrots, celery, onion, and ginger in the olive oil until tender.
2. Add the vegetable broth and bring to a boil, reduce heat to low, cover and simmer for 40 minute stirring occasionally.
3. Puree soup in a blender or food processor. Reheat on stove if necessary.
4. Add salt to taste.
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