Ingredients
1 onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
500 g butternut squash, peeled and cubed
3 medium carrots, peeled and sliced
1 teaspoon ground ginger
1 litre vegetable or chicken broth
250 ml cream
Salt, to taste
Pepper, to taste
Method
Heat the olive oil in a large pot over medium heat.
Sauté the onion and garlic for about 3 minutes until soft and fragrant.
Add the squash, carrots, and ground ginger. Stir the mixture for an additional 5 minutes.
Pour the broth into the pot, then bring everything to a boil. Reduce heat and simmer for 20 minutes until the vegetables are tender.
Blend the soup until smooth, then mix in the cream. Season with salt and pepper before serving.
You may also be interested in the following websites:
www.horselife.org
www.cheeseofchoice.org/
www.allsnowmobiles.com/
www.allmotorcycles.online