The soup turned out fine. I added more broth than what the recipe calls for so it is a bit thinner than what I would have liked. I did add more ginger after the soup was pureed.
|Ready to go into the fridge.|
1 large onion, chopped
2 stalks celery, chopped
1/2 coloured pepper, chopped
1 sweet potato, peeled, chopped
3-4 cups uncooked winter squash, peeled, chopped
2 large carrots, peeled, chopped
1 tbsp fresh ginger, chopped
2 tbsp fresh parsley, chopped
6-7 cups broth, vegetable or chicken
salt and pepper to taste
Into a large soup pot, add all of the ingredients. Cover the pot with a lid and heat to a boil and then reduce to a simmer. Cook for about an hour, until the vegetables are tender. Using a hand immersion blender, puree the soup. Serves 9.