2 tbsp. butter
1 large onion, chopped
2 cloves garlic, sliced
1 tbsp. ginger
Salt & pepper to taste
2 tbsp. tomato paste
5 C squash, cubed
1 large potato, cubed
4 C chicken broth
1/3 C light cream
2 tbsp. lemon juice
Melt the butter over a medium heat, add the onion, garlic, ginger, salt & pepper and stir until the onion is tender. Add the tomato paste, cook, stirring until slightly darkened – about 1 minute. Add the squash and potato and stir. Stir in the broth and bring to a boil, stirring occasionally. Cover and simmer over a low heat until the vegetables are tender – about 35 minutes. Cool slightly and puree.
Just before serving, add the cream and lemon juice. This soup can be stored in the refrigerator for 3 days.
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