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Creamy Carrot & Ginger Soup Mix
You'll need:
-2 cups of half & half cream or coconut milk
-1/2 of a medium butternut squash (4 cups cubed), OR 1 large can of unsweetened pumpkin puree
To make:
Peel squash, cut in half, and remove seeds. Chop into small cubes.
Bring water to boil in large pot. Add squash cubes (or pumpkin puree) and Creamy Carrot & Ginger Soup Mix.
Lower heat and simmer for 30 minutes or until vegetables are tender.
Puree soup using a hand blender. Stir in cream or coconut milk.
Ingredients: carrots, MSG-free chicken bouillon (salt, sugar, maltodextrin, cornstarch, vegetable fat, spice, wheat flour, dehydrated garlic and onion, autolyzed yeast extract, parley, spice extract, gluten), onions, potato, celery, spices.
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