Ingredients:
2 tbsp | Butter |
4 | Carrots, diced |
2 | Garlic cloves |
1 | Onion, chopped |
1 tbsp | Minced fresh gingerroot |
4 cups | Cubed peeled butternut squash |
5 cups | Vegetable stock or chicken broth |
1 1/2 cups | 35% cream |
2 tbsp | Freshly squeezed lemon juice |
To taste | Salt and pepper |
2 tsp | Finely chopped crystallized ginger |
Instructions: