0/5
(0 Votes)
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.
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