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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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From David Pantone.nt Ingredients:
1 tablespoon olive oil |
1 small onion, finely chopped |
2 garlic cloves, minced |
3 cups diced carrots |
3 cups diced butternut squash or 3 cups acorn squash or 3 cups hubbard squash or 3 cups winter squash, skin and seeds removed |
2 teaspoons fresh gingerroot, grated |
7 cups chicken broth |
1 cup half-and-half |
1 teaspoon salt |
1/2 teaspoon white pepper |
1/4 teaspoon freshly ground nutmeg |
Directions:
1. In a large saucepan, cook the onions in olive oil until translucent but not browned, about 5 minutes.
2. Add the garlic, and stir until fragrant, 1 minute or less.
3. Add the carrots, squash, gingerrot and chicken broth. Bring to a boil, then lower heat and simmer until vegetables are very tender.
4. Remove soup from heat and allow to cool to just warm.
5. Puree the soup in a food processor or blender. Pour soup back into pan.
6. Add the half and half and stir until hot but not boiling. Adjust consistency with a little broth if necessary.
7. Season with salt, pepper, and nutmeg. Serve hot.
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