It's that time of the year. The squash is fresh from the garden...and the cool fall days make soup a favorite.
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 1/2 tablespoons ginger root, minced
- 3 pounds butternut squash, peeled, seeded and cut into chunks
- 2 apples, cored and cut into chunks
- 1 carrot, thinly sliced
- 4 cups chicken broth (or vegetable broth)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- dash of nutmeg
- 1/2 cup cream
- Melt butter in large pot, over medium heat.
- Add garlic, onion and ginger root. Cook and stir for about 10 minutes, or until soft.
- Add broth, squash, apples and carrot.
- Cover and simmer for about 30 minutes, or until very tender.
- Purée soup using a handheld immersion blender. (Can also be done in a regular blender in small batches.)
- Return pot to stove and re-heat on medium-low heat.
- Add seasonings and cream and heat until steaming, stirring as necessary.
Serve with
savory cheddar scones or
French bread for a delicious lunch.
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