During the first days of fall, I did this fantastic recipe...I loved the flavor of butternut squash mixed with ginger. It adds an original touch. It's a nice recipe for chilly days in autumn. —Elizabeth2
cloves of garlic, sliced
ginger root, sliced finely
butternut squash, pealed and diced
vegetables or chiken broth
35 % cream
Salt and pepper, to taste
In This Recipe
In a large saucepan, heat the oil over.
Add carrots, onion, garlic and ginger root.
Cook for 10 minutes, stirring occasionally, until veggies are tender.
Add the broth and the butternut squash, and simmer for 15 minutes.
With a mixer, reduce in a soup. Add cream and curry powder.