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Quick Winter Soup – Pacific Coast Farmers' Market Association

Quick Winter Soup

Printable 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.


12 cups

Type of Dish

Soups and Stews