Butternut Squash Soup With Ginger Cream
|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|
|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.