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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
Use your head… choose cabbage
Click here to learn more about cabbage
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.