This is a light, delicious autumn soup that is very easy to make. It has a very rich taste with lots of depth in flavors. It is now one of my favorites!
Ingredients
1 butternut squash
1 rutabaga
1 medium sized Yukon Gold Potato
15 small, peeled Baby Carrots
2 Celery Stalks (cut in half)
2 c. Vegetable or Chicken Stock
2 tsp Ground Ginger
1 Tbsp Garam Masala
2 Bay Leaves
Water
Milk or Cream
Instructions
Microwave the squash whole for about 2 minutes. Let the squash cool a bit and then peel and cube the squash, rutabaga, potato and carrots.
Put all of the vegetables in a large pot and fill with stock and water until the vegetables are covered and bring to a boil. Add ginger, garam masala and bay leaves and simmer on medium for 45 minutes until soft.
Discard bay leaves and celery.
Puree the rest of the vegetables.
To serve, reheat and add 1 cup of cream and enough stock or water to give the soup a good consistency.
Recipe by Thru the Bugs on My Windshield at https://www.thruthebugsonmywindshield.com/2012/10/01/for-daniel/