Total Time
45mins
Prep 15 mins
Cook 30 mins

From David Pantone.nt

Ingredients Nutrition

Directions

  1. In a large saucepan, cook the onions in olive oil until translucent but not browned, about 5 minutes.
  2. Add the garlic, and stir until fragrant, 1 minute or less.
  3. Add the carrots, squash, gingerrot and chicken broth. Bring to a boil, then lower heat and simmer until vegetables are very tender.
  4. Remove soup from heat and allow to cool to just warm.
  5. Puree the soup in a food processor or blender. Pour soup back into pan.
  6. Add the half and half and stir until hot but not boiling. Adjust consistency with a little broth if necessary.
  7. Season with salt, pepper, and nutmeg. Serve hot.

Reviews

(2)
Most Helpful

Enjoyed!!! I really am spoiled because I enjoy my recipe with the pears but this is 5 stars! I used Recipe #194908 which gives the butternut a nice roasted carmelized flavor. I did use 5 cups butternut. Thanks!

Rita~ November 13, 2007

When I told my family what was for dinner I got alot of looks of distaste. Once I convinced them to try it though they liked it. I served it with Cajun bagel chips for those that wanted some kick and garlic bagel chips for the rest.

Nyteglori October 18, 2007

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