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Quick Winter SoupPrintable version of this recipe.
1 tablespoon vegetable oil
1 small onion
1 tablespoon ginger (peeled, chopped)
1 pound butternut squash
1 pound sweet potatoes
1 medium potato
5 cups chicken broth (or vegetable broth)
1/4 teaspoon salt
Pinch black pepper
Wash and peel squash, sweet potatoes and potato.
Shred the vegetables with a cheese grater or blender. Chop the onion.
In a pot, cook chopped onion in vegetable oil until soft. Add ginger and cook for 1 minute.
Add shredded vegetables and broth. Bring to a boil and cook on low for 15 minutes, until soft.
Season with salt & pepper and eat as-is, or blend with a food processor or blender.
Refrigerate or freeze leftovers to eat later.
Type of Dish
Soups and Stews
Is there anything greater than a California Tater?
Click here to learn more about potatoes
This farmers' market proudly accepts CalFresh/EBT (food stamps). See the Market Manager to purchase tokens with your EBT Card to spend in the market.