Butternut Ginger Soup

1. 1

   in a 3-quart saucepan, saute the squash, carrots, celery, onion, and ginger in the olive oil until tender.

2. 2

   Add the vegetable broth and bring to a boil, reduce heat to low, cover and simmer for 40 minute stirring occasionally.

3. 3

   Puree soup in a blender or food processor. Reheat on stove if necessary.

4. 4

   Add salt to taste.

* Per serving · 4 servings · Values may vary.

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