BUTTERNUT GINGER SOUP

Butternut Ginger Soup image

Provided by x_Gaz

Categories Vegan

Time 50m

Yield 5 serving(s)

Number Of Ingredients 8

1/4 cup light olive oil
1 butternut squash, peeled, seeded, and diced
2 carrots, diced
4 celery ribs, diced
1/2 onion, diced
2 tablespoons minced fresh ginger or 1 teaspoon powdered ginger
2 cups vegetable broth
salt, to taste

Steps:

in a 3-quart saucepan, saute the squash, carrots, celery, onion, and ginger in the olive oil until tender.
Add the vegetable broth and bring to a boil, reduce heat to low, cover and simmer for 40 minute stirring occasionally.
Puree soup in a blender or food processor. Reheat on stove if necessary.
Add salt to taste.

Nutrition Facts : Calories 218.7, Fat 11.2, SaturatedFat 1.6, Sodium 52.4, Carbohydrate 31.4, Fiber 5.9, Sugar 7.2, Protein 2.9

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