Butternut Ginger Soup
![photo by AcadiaTwo](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/22/37/33/picpgTa7Q.jpg)
photo by AcadiaTwo
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/food_avatar/40912000/94JPHdRjRiCUPYqkmu3Z_846782042006924.jpg)
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
5
ingredients
- 1⁄4 cup light olive oil
- 1 butternut squash, peeled, seeded, and diced
- 2 carrots, diced
- 4 celery ribs, diced
- 1⁄2 onion, diced
- 2 tablespoons minced fresh ginger or 1 teaspoon powdered ginger
- 2 cups vegetable broth
- salt, to taste
directions
- in a 3-quart saucepan, saute the squash, carrots, celery, onion, and ginger in the olive oil until tender.
- Add the vegetable broth and bring to a boil, reduce heat to low, cover and simmer for 40 minute stirring occasionally.
- Puree soup in a blender or food processor. Reheat on stove if necessary.
- Add salt to taste.
Questions & Replies
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Reviews
RECIPE SUBMITTED BY
I'm vegan, I love to cook (most of the time).