1 Tbsp. Olive oil
2 Garlic cloves minced
1 Onion diced
1 Butternut Squash peeled and diced into cubes (can use frozen pre-cut as well)
4 cups (32 ounces) Vegetable Broth
1-2 tsp. salt (optional)
1 tsp freshly grated Ginger (optional)
- Heat olive oil in a
pot over medium heat. Add onion and garlic. Cook until softened, about 5
- Add cut up butternut squash and vegetable broth. Bring to a boil then cover and simmer for 15-20 minutes until squash is softened.
- Carefully pour entire contents of pot into blender or use an immersion blender. Add salt and ginger.
- Carefully blend until smooth. Serve in bowls and garnish with parsley, chives, diced apples or pumpkin seeds.
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