Cream of Squash and Roasted Ginger Soup | RICARDO

Ingredients

• 2 tablespoons (30 ml) fresh ginger, chopped
• 2 tablespoons (30 ml) olive oil
• 1 onion, thinly sliced
• 2 cloves garlic, chopped
• 5 cups (1.25 litres) chicken broth
• 6 cups (1.5 litres) butternut squash, peeled, seeded, and diced
• Salt and pepper