Butternut Squash, Apple, And Ginger Soup

1. 1

   Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add squash and next 5 ingredients and cook 5 minutes. Add just enough broth to cover vegetables and bring mixture to a boil. Reduce heat to medium-low and cook, covered, 30 minutes or until vegetables are tender.

2. 2

   Using a food processor or blender, carefully process soup and broth, in small batches, until smooth. Return pureed soup to pot and stir in additional until desired consistency is achieved. Season to taste with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.