Butternut Squash & Carrot Soup |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A purree of butternut squash & carrots with onion, garlic, fresh ginger and seasoned with Chinese 5 spice. Ingredients:
1 large butternut squash, peeled & cut in chunks |
6 large carrots, peeled & cut in chunks |
1 onion, diced |
1/4 inch piece fresh ginger, peeled & grated |
3 garlic cloves, peeled & sliced |
1 teaspoon chinese five spice powder (or to taste) |
5 -7 cups chicken stock or 5 -7 cups water |
salt & pepper |
cooking spray |
Directions:
1. Spray stockpot with cooking spray & sweat onion over medium heat.
2. Add carrots & cook about 4-5 minutes.
3. Add garlic,ginger and squash, stir.
4. Add enough stock or water to cover, season w/ salt & pepper.
5. Bring to a boil then reduce heat & simmer about 20-25 minutes.
6. When squash & carrots are soft, remove from heat.
7. Puree batches in blender until smooth.
8. Put back in stockpot & add chinese 5 spice.
9. Adjust seasoning.
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