Butternut squash carrot and ginger soup
Ingredients
- 2 tablespoons olive oil
- 4 carrots, diced
- 2 cloves of garlic, sliced
- 1 onion, diced
- 1 tablespoon ginger root, sliced finely
- 4 cups butternut squash, pealed and diced
- 3 cups vegetables or chiken broth
- 1/2 cup 35 % cream
- 1 teaspoon curry powder
- Salt and pepper, to taste
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