Butternut squash soup

Back to the classics--everyone's favorite soup.

By GOURMETKOSHERCOOKING.COM
June 27, 2011 14:50
1 minute read.
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BUTTERNUT SQUASH SOUP

2 medium-sized butternut squash, peeled and cut into large chunks

2 carrots, peeled and chopped
1 onion, chopped
2 teaspoons chopped fresh ginger
1 teaspoon minced garlic
¼ teaspoon red chili flakes
¼ teaspoon cinnamon
¼ teaspoon pepper
1/8 teaspoon nutmeg
3 quarts chicken stock, either real or the Imagine pareve boxes

1. Place all ingredients in a medium stockpot.

2. Bring to a boil, then reduce heat and simmer until vegetables are soft.

3. Allow to cool and purée with an immersion blender. Serve warm.


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