Autumn soup

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autumn soup

home made butter nut and ginger soup Ingredients: any size butternut squash, ginger root, garlic, onion, vegetable broth, whole black pepper and sea salt, parsley, potatoes, olive oil or butter and 1¡í piece of cream cheese. Cut squash up into chunks, dice potatoes, chop onion and garlic, peel ginger root. In large stock pot with olive oil or butter, sautee garlic and onion until golden brown. Add squash, potatoes, parsley, salt, pepper, ginger root and cook for a 5 minutes. Add vegetable broth and cook for 45 minutes. Use hand blender and puree contents of pot until smooth. Cook for another 20 minutes and adding cream cheese chunk. Turn heat off and blend again. Cool overnight in fridge. Place in appropriate serving size in freezer bags, lay flat in freezer, and have ready meals for many evenings.

Suzi

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