Butternut Squash Soup
|Butternut squash||3 Pound (1 Squash)|
|Carrots||3⁄4 Pound, scraped and cut into chunks (8 Carrots)|
|Chicken broth||2 1⁄2 Cup (40 tbs)|
|Orange juice||3⁄4 Cup (12 tbs)|
|Ground ginger||1⁄2 Teaspoon|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Finely chopped pecans||2 Tablespoon, toasted|
|Ground nutmeg||1 Teaspoon|
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.
Cook carrot in boiling water 25 minutes or until tender; drain and mash.
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.
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.