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Recipe by Erin Grunstein

Gingery Pink Soup

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Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

Perfect for this freezing weather, this roasted vegetable soup packs quite a zing.

Ingredients

Main ingredients

  • 1 butternut squash, peeled and seeds removed, chopped into 2-inch wedges

  • 4 beets, peeled, chopped into wedges

  • 4 cloves garlic, sliced

  • 4 shallots, sliced

  • 3-inch piece ginger, peeled and cut into matchsticks

Optional Garnish

  • pumpkin seeds

Directions

Prepare the Soup

1.

Combine all ingredients and lay flat on a baking sheet.

2.

Bake at 350 degrees Fahrenheit for about an hour and then at 300 for another hour or longer.

3.

Remove from oven, place in pot.

4.

Add five cups of water. Purée with immersion blender. You can add more water if needed. Garnish with pumpkin seeds if desired.

About

Follow Erin at @erin.eats.mtl  

Gingery Pink Soup

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