Gingered carrot and squash soup
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:
- In large pot, melt butter over medium heat. Add carrots, garlic, onion and gingerroot; cook, stirring, for about 10 min or until soft. Add stock and squash; bring to simmer. Simmer until vegetables are soft, about 15 min.
- In blender or food processor, in batches, or with immersion blender, purée until smooth. (Can be cooled, covered and refrigerated for up to 2 days or frozen for 3 months. Thaw if necessary). Return to pot and reheat over medium-low heat, if necessary. Stir in 1-1/4 cups (310 mL) of cream and lemon juice; season to taste with salt and pepper. Heat, stirring, until steaming.
- Lightly whip remaining cream until thick but does not form peaks. Whisk in crystallized ginger. Ladle soup into warmed bowls; drizzle whipped cream on top of each serving.
