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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Very filling soup. You can use any stock you like, I tend to use vegetable stock in this one to keep it basically vegetarian. I don't know how well this one freezes as there has never been any leftovers to freeze. Read more ...lol Ingredients:
2 sweet potatoes, peeled and chopped |
2 white potatoes, peeled and chopped |
1 parsnip, peeled and chopped |
1 rutabaga, peeled and chopped |
1 onion, peeled and chopped |
3 carrots, peeled and chopped |
1-1/2 cups butternut squash, peeled and chopped |
1-1/2 quarts water, or favorite stock |
1/8 tsp. ground cinnamon |
1/8 tsp. ground nutmeg |
1/8 tsp. ground ginger |
Directions:
1. Add first 8 ingredients to large heavy pot
2. Bring to a boil
3. reduce heat
4. simmer for 50-60 minutes, or until vegetables are soft
5. Purée with stick blender or in blender in batches
6. Stir in spices before serving.
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