Cream of Squash and Roasted Ginger Soup
Cream of Squash and Roasted Ginger Soup
Instructions
-
1
In a large saucepan, brown the ginger in the oil. Add the onion and garlic and sauté until tender.
-
2
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.
Cream of Squash and Roasted Ginger Soup
