Cream of Squash and Roasted Ginger Soup

Cream of Squash and Roasted Ginger Soup

  • Preparation 20 min
  • Cooking 30 min
  • Makes 6 appetizers, 14 hors-d’oeuvres or 1.75 litres (7 cups)
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Lactose-free
  • Nut-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

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