Root Veggie Puree

1. 1

   1. Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender.

2. 2

   2. Using an immersion blender, puree the soup or use a regular blender, working in batches. Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.

* Per serving · 4 servings · Values may vary.

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