Cream of Squash and Roasted Ginger Soup

Name: Cream of Squash and Roasted Ginger Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 appetizers, 14 hors-d’oeuvres or 1.75 litres (7 cups)
Ingredients: 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

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Preparation 20 MIN

Cooking 30 MIN
Makes 6 appetizers, 14 hors-d’oeuvres or 1.75 litres (7 cups)

Ingredients
Preparation

Ingredients

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

Preparation

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.