Gingered Butternut Squash Soup
From canned_food_fan 13 years ago
- 50 minutes to make
- Serves 6
Beat the winter chill with a steaming bowl of creamy butternut squash soup. The scent of ginger and nutmeg will warm your home, and the combination of fresh squash and canned carrots add color and flavor to your family’s table.
Ingredients
- Ingredients: shopping list
- 1 tablespoon olive oil shopping list
- 1 small onion, diced shopping list
- 3 cans (15 1/2 ounces each) low-sodium chicken broth shopping list
- 1 butternut squash (about 1 1/2 pounds), peeled and diced shopping list
- 1 tablespoon chopped gingerroot shopping list
- 1 bay leaf shopping list
- 1 can (8 1/4 ounces) diced carrots, drained shopping list
- 1 can (5 ounces) evaporated fat-free milk shopping list
- 1/4 teaspoon nutmeg shopping list
- Pepper to taste shopping list
- Chopped chives or green onions, for garnish shopping list
How to make it
- Ingredients:
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cans (15 1/2 ounces each) low-sodium chicken broth
- 1 butternut squash (about 1 1/2 pounds), peeled and diced
- 1 tablespoon chopped gingerroot
- 1 bay leaf
- 1 can (8 1/4 ounces) diced carrots, drained
- 1 can (5 ounces) evaporated fat-free milk
- 1/4 teaspoon nutmeg
- Pepper to taste
- Chopped chives or green onions, for garnish
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