Ingredients:
1 cup parsnip, peeled and cubed
1 cup butternut squash, peeled and cubed
½ cup celery, chopped
½ cup onion, chopped
4 cloves garlic, minced
2 inches fresh ginger, minced
1 tablespoon olive oil
4 cups vegetable broth
Parsley for garnish
Salt/ pepper to taste
Instructions:
Sauté all veggies in a pot with oil
Add broth, let simmer until soft
Add salt and pepper to taste
Blend soup with immersion blender or in a regular blender until smooth