Butternut Squash and Pumpkin Ginger Soup

By ChooChoo

Ingredients

• 1 lbs butternut squash
• 1 small pumpkin or 1 lbs canned pumpkin
• 1 tbs vegetable oil
• 2 tbs fresh ginger, peeled and minced
• 1 cup sweet onion, diced
• 1 tbs garlic, minced
• 1 cup diced carrots, diced
• 1/2 cup celery, diced
• 1/2 tsp fennel seeds
• 1 tsp cumin seeds
• 1/2 tsp hot pepper flakes
• 1 bay leaf
• 1 star anise
• 2 tsp dried basil
• 1 tsp salt
• 1/2 cup dry white wine
• 2 cups chicken broth or bouillon
• 1 cup heavy cream

Preparation

Step 1

Makes 4 servings

Wash squash and pumpkin, cut both in half, and remove the seeds. Roast at 375 until the pulp is soft, about 20 minutes, allow to cool. Peel both and cut into large dice. Heat the vegetable oil and lightly saute the ginger, onion, garlic, carrots and celery until soft, about 5 min. Add the fennel seeds, cumin, hot pepper flakes, bay leaf, star anise, basil and salt and cook over med for 1 minute. Add the diced squash and pumpkin. Add the stock and simmer 30 minutes.
Remove from heat and allow to cool slightly. Pure soup. Stir in cream.