Recipe: Butternut Squash soup

Butternut Squash Vegetarian Soup



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.

Ingredients:

Carrots, peeled and cut
Celery, washed and cut
Parsnip, peeled and cubed
Butternut squash, peeled and cubed
White onion
Fresh garlic
Vegetable stock
Butternut squash
Fresh ginger

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.