Tomato Head's Butternut Squash Soup

1. 1

   Heat oil in a medium pot over medium heat.

2. 2

   Add onions and saute until translucent, add garlic and squash and saute 1 minute.

3. 3

   Add water and ginger, increase heat to high and bring to a boil.

4. 4

   Reduce heat to low, simmer covered for 30 minutes or until squash is soft, remove from heat, add salt and heavy cream.

5. 5

   If using tradional blender allow soup to cool, blend and reheat before serving.

6. 6

   If using an immersion blender, blend soup and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.