Butternut Squash Soup w/Ginger Cream

By jonil

Per serving: 212 calories
7 g protein
10 g fat
26 g carbohydrate
968 solium
28 mg cholestrol

Prep 30 minutes
Cook 30 minutes

Ingredients

• 1 Tbls butter
• 3 carrots, sliced (1 1/4 cups)
• 1 sm onion, chopped (1/4 cup)
• 1 Tbls grated fresh ginger
• 1 sm butternut or acorn squash (1#) peeled, seeded and cut into large chunks
• 3 to 4 cups chicken borth
• 1/2 tsp dried thyme, crubled
• 1/4 tsp salt
• 1/8 tsp ground nutmeg
• 1/8 tsp black pepper
• 1 Tbls finely chopped candied ginger
• 1/4 cup heavy cream, whipped

Details

Servings 4

Preparation

Step 1

1) Melt butter in a med size saucepan over med-low heat.
Add carrots, onion and fresh ginger; saute about 5 minutes or until carrots are tender.
Add squash, broth, thyme, salt, nutmeg and pepper to saucepan.
Simmer 20 to 30 minutes or until squash is tender.
Drain solids, reserving liquid.
Working in batches, puree squash solids in a food processor.
Return to saucepan with reserved liquid.
Heat.

2) Fold candied ginger into whipped cream.
Swirl into each serving.