Butternut Carrot Soup

From David Pantone.nt

• Ready In: 45 mins
• Serves: 8

Ingredients

• 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.