Gingered Carrot & Butternut Squash Soup
Take advantage of farm fresh Canadian produce in this stunning, velvety soup. The ginger accents the fall flavours beautifully.
- Course Soups & Creams
- Prep. Time 20 - 25 mins
- Cooking Time 35 mins
- Yields 6 to 8 servings
Preparation
What You Need
Instructions
In large pot, melt butter over medium heat. Add carrots, garlic, onion and gingerroot; cook, stirring, for about 10 min or until soft. Add stock and squash; bring to simmer. Simmer until vegetables are soft, about 15 min.
In blender or food processor, in batches, or with immersion blender, purée until smooth. (Can be cooled, covered and refrigerated for up to 2 days or frozen for 3 months. Thaw if necessary). Return to pot and reheat over medium-low heat, if necessary. Stir in 1-1/4 cups (310 mL) of cream and lemon juice; season to taste with salt and pepper. Heat, stirring, until steaming.
Lightly whip remaining cream until thick but does not form peaks. Whisk in crystallized ginger. Ladle soup into warmed bowls; drizzle whipped cream on top of each serving.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 246 CaloriesProtein: 3 g
Fat: 19 g
Carbohydrate: 18 g
Sodium: 356 mg
Fibre: 3 g
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Lisa Gudnason
November 15th, 2011
you don't need to add any cream at all. I didn't and it was fine. me and my picky daughter enjoyed it a lot
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Emma
October 14th, 2010
Loved this soup, check out - http://emwhyte.wordpress.com/2010/10/14/gingered-carrot-butternut-squash/
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Lisa
January 23rd, 2010
I was a bit wary about adding all that cream, so I added plain yogourt instead. I also added some cumin, coriander, and curry powder, and doubled the ginger. Amazing taste!
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