Squash and ginger soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Veg. oil |
| 1 | medium | Onion diced |
| 3 | larges | Carrots -- chopped |
| 1 | tablespoon | Fresh ginger, peeled -- |
| Chopped | ||
| 2 | pounds | Cubed butternut squash |
| 1 | quart | Chicken stock |
| 2 | Bay | |
| 2 | teaspoons | Kosher salt |
| ½ | cup | Half and half |
| ⅓ | cup | Cider |
| 2 | teaspoons | Butter |
| Leaves | ||
Directions
Gently saute onion, carrot, ginger and bay leaves in oil. Add squash, broth and salt. Cover and simmer for ½ hr. Remove bay leaf then puree. Return to stove and whisk in hot cider and H&H. Add freshly ground pepper and whisk in butter just before serving. Garnish with toasted squash seeds.
Recipe By : Price 6
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