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(4 customer reviews)

$10.00

You Add: 2 cups light cream/milk or coconut milk, 12 cups water, and 1/2 medium butternut squash (4 cups cubed) or 1 large can of unsweetened pumpkin
To make: Cut squash in half. Remove skin & seeds. Chop into small cubes. Bring water to boil in lge pot. Add squash cubes or pumpkin & Creamy Carrot & Ginger Soup Mix. Lower heat & simmer for 30 minutes or until vegetables are tender. Puree soup using a hand blender. Add light cream. Serves 10.

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4 reviews for Creamy Carrot & Ginger Soup

  1. Barb Parker

    Served this soup for a dinner party last week and it was delicious! I misread the instructions and roasted the butternut squash before adding it, but it really gave a nice flavour. I will make this again!

  2. Barb Parker

    Served this soup for a dinner party last week and it was delicious! I misread the instructions and roasted the butternut squash before adding it, but it really gave a nice flavour. I will make this again!

  3. Barb Parker

    Excellent!

  4. Janice Baker

    Awesome delicious soup and easy to make!

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