Kabocha Squash Soup

By oggi

Ingredients

• 1 tablespoon light olive oil
• 1 garlic clove, chopped
• 1 medium shallot, chopped
• 1 small piece ginger, peeled and chopped
• 4 cups peeled and cubed kabocha squash
• 1 tsp salt
• 1 1/2 cups water
• creme fraiche

Preparation

Step 1

> In a 2-quart sauce pan, heat oil and saute garlic, shallot, and ginger for 1 minute.
> Add squash, water, and salt. Turn heat to high and let come to a boil. Turn heat to medium, cover pan, and cook for 30 minutes.
> Puree with a stick blender or transfer into a blender and puree. Soup should be thick.
> Transfer into a serving bowl. Serve with a dollop of creme fraiche and toasted French bread.