Butternut Squash Soup
Ingredients:
2 boxes chicken stock
2 packages cut up butternut squash
1/2 package shredded carrots
3/4 red onion, chopped
1 teaspoon ginger, grated
Yam, peeled and cubed
Directions:
1. Preheat oven to 450 degrees.
2. Lay all the vegetables on a cookie sheet. Toss with olive oil and roast for 30 minutes.
3. Add vegetables to cooking pot, add enough stock to cover all the vegetables and ginger.
4. Cover pot and let boil for about 1 hour.
5. Emulsify.
This soup is perfect for a cold evening but tastes delicious anytime of year. It's light and healthy and guaranteed to satisfy the whole family. I highly recommend this recipe.
I first had it at my mom-mom's house and thought I was going to hate it, but ended up going back for seconds! It almost tastes like candy!
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| Photo By: Allie Grossman |
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