Cream of Squash and Roasted Ginger Soup
Ингредиенты
- 2 tablespoons (30 ml) fresh ginger, chopped
- 2 tablespoons (30 ml) olive oil
- 1 onion, thinly sliced
- 2 cloves garlic, chopped
- 5 cups (1.25 litres) chicken broth
- 6 cups (1.5 litres) butternut squash, peeled, seeded, and diced
- Salt and pepper
Инструкция
- In a large saucepan, brown the ginger in the oil. Add the onion and garlic and sauté until tender.
- Add the broth and squash. Bring to a boil and simmer, covered, for about 20 minutes or until the squash is tender. In a blender, purée the soup until smooth. Season with salt and pepper. Serve warm or cold.
