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Butternut Squash Soup With Ginger Cream

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  Unsalted butter 2 Tablespoon
  Onion 1 , minced
  Stalk celery 1 , cut into 1/4 inch dice
  Carrot 1 Small, peeled and cut into 1/4-inch dice
  Minced fresh ginger 2 Teaspoon
  Garlic 2 Clove (10 gm), mashed
  Butternut squash 2 Pound, peeled, seeded, and cubed to make about 4 cups
  Dry white wine 1⁄2 Cup (8 tbs)
  Chicken stock 5 Cup (80 tbs)
  Cinnamon stick 1 Small
  Freshly grated nutmeg 1⁄4 Teaspoon
  Fresh lime juice 2 Teaspoon
  Evaporated skim milk 1⁄2 Cup (8 tbs)
  Freshly ground pepper To Taste
  Salt To Taste
  Heavy cream 1⁄2 Cup (8 tbs), chilled

In a heavy saucepan over medium heat, melt the butter.
Add the onion, celery, and carrot and saute until tender, about 5 minutes.
Add 1 teaspoon of the ginger and all the garlic and saute for 2 minutes.
Add the butternut squash and saute for 2 minutes.
Add the wine, stock, cinnamon, and nutmeg.
Bring to a boil, then reduce the heat and simmer for 30 minutes, or until the squash is completely soft.
Remove the cinnamon stick.
With an immersion blender or in a food processor, puree the soup.
Return to the saucepan and add the lime juice and evaporated skim milk.
Bring to a simmer and adjust the seasoning with salt and pepper.
Set aside and keep warm.
In a deep bowl, whip the heavy cream to soft peaks and fold in the remaining 1 teaspoon ginger.
Ladle the soup into warm bowls and serve topped with a spoonful of the ginger cream.

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