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 serving(s)
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)

Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

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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.

Note from Ricardo

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Personal Note

RICARDO Hand Blender

69.99 $

The RICARDO Hand blender features a stainless steel blender shaft that is perfect for making purées, sauces and soups directly in the cooking pot.

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