Carrot, Squash and Ginger Soup
 
 
Author:
Recipe Type: Soup
Get this!
  • ½ med squash
  • 2TBSP olive oil
  • 1 onion, diced
  • 1 lb carrots peeled and diced
  • 1 2-inch piece of fresh ginger, sliced
  • 4 cups of water
  • 1 pinch of ground cinnamon
  • ¼ cup heavy cream(optional)
  • salt and pepper to taste
Do this!
  1. Preheat oven 350 degrees F
  2. Scoop out seeds of squash and face down on greased baking tray and bake for 30-40 minutes until soft
  3. Cool, scoop out flesh, discard skin, set aside
  4. Heat olive oil in soup pot, add chopped onion, garlic, cook stirring until translucent.
  5. Pour in water add squash, carrot and ginger,
  6. Bring to the boil and cook for 20 minutes, until carrots are tender
  7. Puree with blender
  8. Season with salt and pepper and cinnamon
  9. Serve with a swirl on cream on top as garnish
Recipe by Main Street Market | Urban Farm at http://mainstreetmarket.ca/2012/02/28/carrot-squash-and-ginger-soup/