Cream of Squash and Roasted Ginger Soup
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Cream of Squash and Roasted Ginger Soup
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Cream of Squash and Roasted Ginger Soup

Preparation
20 MIN
Cooking
30 MIN
Output
6 appetizers, 14 hors-d’oeuvres or 1.75 litres (7 cups)
Choix sain

Ingredients

Preparation

  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.

Comments

  1. Easy and delicious! I doubled the quantity and froze 1/2 for those cold fall days :)

  2. Very easy soup to make.

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