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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This velvety starter soup is a blend of pureed squash and carrots, cream, and a hint of ginger. Ingredients:
1 (3-pound) butternut squash |
3/4 pound carrots, scraped and cut into chunks (8 carrots) |
2 1/2 cups chicken broth |
3/4 cup orange juice |
1/2 teaspoon salt |
1/2 teaspoon ground ginger |
1/2 cup whipping cream |
2 tablespoons finely chopped pecans, toasted |
ground nutmeg |
Directions:
1. Cut squash in half lengthwise; remove seeds. Place squash, cut sides down, in a shallow pan; add hot water to pan to depth of 3/4 . Cover with aluminum foil, and bake at 400° for 40 minutes or until tender; drain. Scoop out pulp; mash. Discard shell. Cook carrot in boiling water 25 minutes or until tender; drain and mash.
2. Combine squash, carrot, chicken broth, and next 3 ingredients in a bowl. Process half of mixture in a food processor or blender until smooth. Repeat procedure with remaining half of squash mixture.
3. Place pureed mixture in a large saucepan; bring to a simmer. Stir in cream; return to a simmer. Remove from heat. To serve, ladle into individual bowls. Sprinkle with pecans and nutmeg.
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