Butternut Carrot Soup

Sue Lau's Note:

From David Pantone.nt

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 8

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 3 cups diced carrots
• 3 cups diced butternut squash or 3 cups acorn squash or 3 cups hubbard squash or 3 cups winter squash, skin and seeds removed
• 2 teaspoons fresh gingerroot, grated
• 7 cups chicken broth
• 1 cup half-and-half
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1/4 teaspoon freshly ground nutmeg

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

[Rita~]

Enjoyed!!! I really am spoiled because I enjoy my recipe with the pears but this is 5 stars! I used Pureed Squash Butternut, Acorn Any Hard Winter Squash! which gives the butternut a nice roasted carmelized flavor. I did use 5 cups butternut. Thanks!

[Nyteglori]

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.