Butternut squash soup

Ingredients

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1 C. / 15 ml olive oil

1 onion cut into large cubes

1 green onion minced

3 minced garlic cloves

3 cups / 750 ml peeled, seeded and cubed squash

2 cups / 500ml cauliflower, cut into chunks

1 C. / 15 ml chopped fresh ginger

½vs. / 2.5 ml curry

6 cups / 1.5 liters chicken or vegetable broth

Add salt and pepper to taste.
 

Preparation

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• Sauté the onions in the oil until lightly browned.

• Add garlic, curry, ginger, squash and cauliflower. Sauté for a few minutes.

• Add broth. Bring to a boil. Reduce to low heat for about 30 minutes or until the vegetables are tender.

• Pass through a reel or food processor.

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