Gingered Butternut Squash Soup

1. 1

   In a heavy saucepan cook the onion in the oil over moderately low heat, stirring, until it is softened, add the squash and 2 cups of the water, and simmer the mixture for 15 minutes, or until the squash is very tender.

2. 2

   Stir in the garlic paste and the gingerroot and simmer the soup for 1 minute.

3. 3

   In a blender puree the soup with the remaining 1/2 cup water and stir in the parsley and salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

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