1-2 lbs cubed butternut squash (approx. 2 medium sized butternut squash
peeled, cored and cubed)
2-3 large carrots, peeled and roughly chopped
1 medium onion, roughly chopped
3-4 garlic cloves
1” fresh ginger, roughly chopped
4 C water (or chicken or vegetable broth)
2 T The Tasteful Olive’s Butter olive oil
¼ C The Tasteful Olive’s Honey Ginger balsamic vinegar
Salt and pepper
Optional add-ins (Choose one or more according to your liking):
1 T curry powder
1 tsp rosemary & 1 sprig sage
¼ tsp nutmeg
Dash of Red Cayenne pepper
Heat olive oil in a large soup pot. Saute onions until translucent. Add garlic, carrots and squash. Add in ginger, salt and pepper, and any other additional add-ins. Cook about 5 min. Add Honey Ginger balsamic and cook 2-3 more min. Add in water (or broth) and bring to boil. Reduce heat and simmer 30-45 min til veggies are tender. Using an immersion blender, blend to desired consistency. Garnish with cream and a dash of olive oil (Green Chile, Garlic or Rosemary are all great choices!)
