Butternut squash soup
1 medium sized butternut squash, peeled, deseeded and cubed 1 yellow onion 1 inch piece peeled and sliced ginger 4 stalks celery diced 2 carrots diced 1 T Dijon mustard 1 splash white wine vinegar 2 T fresh rosemary minced Veggie stock Saute onion in a large soup pot until it is tender. Include the rest of the vegetables, rosemary and sauté for 5 more minutes. Add veggie stock to cover and bring to a boil. Cook until squash is tender. Add Dijon mustard and vinegar. Turn off heat and serve |
Wild Rice Salad
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