Butternut Squash Soup

Ingredients

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1 tbs. / 15 ml olive oil

1 onion coarsely diced

1 green onion finely chopped

3 garlic cloves, chopped

3 cups / 750 ml squash peeled, seeded and diced

2 cups / 500 ml cauliflower cut into pieces

1 tbs. / 15 ml fresh ginger, chopped

1/2 tsp. / 2.5 ml curry

6 cups / 1.5 litre chicken or vegetable broth

Salt and pepper to taste
 

Directions

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• Sauté the onion in oil until lightly brown.

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

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

• Purée with a food mill or food processor.