Butternut Squash and Carrot Soup

  • 1 large butternut squash, peeled & cut in chunks
  • 6 large carrots, peeled & cut in chunks
  • 1 onion, diced
  • 1⁄4 inch piece fresh ginger, peeled & grated
  • 2 garlic cloves, peeled & sliced
  • teaspoon Chinese five spice powder (or to taste)
  • 5 -7 cups chicken stock or 5 -7 cups water
  • salt & pepper

Spray stockpot with cooking spray & sweat onion over medium heat. Add carrots & cook about 4-5 minutes. Add garlic, ginger and squash, stir. Add enough stock or water to cover, season w/ salt & pepper. Bring to a boil then reduce heat & simmer about 20-25 minutes. When squash & carrots are soft, remove from heat. Puree batches in blender until smooth. Put back in stockpot & add Chinese 5 spice. Adjust seasoning.

[print-me target=”.post-content”]