Butternut Squash Soup

By linda1949

Ingredients

• One 3 pound butternut squash
• 3/4 pound carrots, scraped and cut into chunks (8 carrots)
• 2 1/2 cups chicken broth
• 3/4 cup orange juice
• 1/2 tsp. salt
• 1/2 tsp. ground ginger
• 1/2 cup whipping cream
• 2 tbls. finely chopped pecans
• Ground nutmeg

Preparation

Step 1

Cut squash in half lengthwise and remove seeds. Place squash, cut side down, in a shallow pan. Add 3/4" of hot water to pan. Cover with foil and bake at 400 degrees for 40 minutes or until tender; drain. Scoop out pulp and mash. Discard shell. Cook carrots in boiling water 25 minutes or until tender; drain and mash.

Combine squash, carrots, chicken broth and next three ingredients in a bowl. Process half of mixture in a food processor or blender until smooth. Repeat procedure with remaining half of squash mixture.

Place pureed mixture in a large saucepan and bring to a simmer. Stir in cream and return to a simmer. Remove from heat. To serve, ladle into individual bowls. Sprinkle with pecans and nutmeg.