Check out this fun and easy-to-make recipe -- great for the holidays. Ms. Ricky Eisen, President and owner of Between the Bread has released her recipe for Butternut Squash Vegetarian soup.
Carrots, peeled and cut
Celery, washed and cut
Parsnip, peeled and cubed
Butternut squash, peeled and cubed
How to Make: Cut squash into 1-inch chunks. In large pot, melt butter. Add carrots, celery, parsnip, onion & garlic and cook until translucent, for about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender (about 15 to 20 minutes).
Remove all vegetables with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with salt, and pepper and fresh ginger. Top with a dollop of creme fraiche or mascarpone cheese and serve.
Disclosure: I did not receive any products nor was paid for this post. I was provided info and access to images and recipe from the PR firm to share. The expressed opinions are my own and personal thoughts. No other compensation was given.