Ingredients:
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Directions:
In a large pot, melt the butter over medium-high heat, swirling to coat the bottom of the pot. Once hot, add the onion and cook, stirring, until translucent, 2 to 3 minutes. Add the squash, garlic, and ginger and stir until the garlic becomes aromatic, about 1 minute.
Add the broth and bring to a boil over high heat. Boil until the squash is soft, about 10 minutes. Remove from the heat.
In two batches, process in a food processor and blend until smooth. Return pureed soup to the pot.
Heat soup over medium-high heat until it thickens enough to coat the back of a wooden spoon, 7 to 10 minutes. Season with salt and pepper. |
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