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Ginger Butternut Squash Soup

  • 8 cups of peeled and diced butternut squash
  • 2 tbsp olive oil
  • 1 cup diced onion
  • 2 garlic cloves, minced
  • 1 tbsp peeled and finely diced ginger
  • 1/8 tsp cayenne pepper
  • 6 cups of vegetables stock or chicken stock
  • salt and pepper to taste
  1. Prep vegetables.
  2. Add olive oil a large pot over medium-high heat. Add the onion and saute, about 5 – 7 minutes.
  3. Add the garlic, ginger, cayenne, and vegetable stock, mix well, and bring to a boil.
  4. Reduce heat to medium-low and cover.
  5. Continue cooking until squash is fork tender.
  6.  Puree until smooth with a stick blender or in batches in a counter top blender

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