Butternut Squash Soup With Ginger Cream Recipe
Ingredients
| Unsalted butter | 2 Tablespoon | |
| Onion | 1 , minced | |
| 1 stalk celery, cut into 1/4-inch dice | ||
| 1 small carrot, peeled and cut into 1/4-inch dice | ||
| Minced ginger | 2 Teaspoon | |
| Garlic | 2 Clove (5gm), mashed | |
| Two 1-pound butternut squash, peeled, seeded, and cubed (about 4 cups) | ||
| Dry white wine | 1/2 Cup (16 tbs) | |
| Chicken stock | 5 Cup (16 tbs) | |
| Cinnamon stick | 1 Small | |
| Nutmeg | 1/4 Teaspoon, freshly grated | |
| Lime juice | 2 Teaspoon | |
| 1/2 cup evaporated skim milk | ||
| Ground pepper | 1 To taste | |
| Heavy cream | 1/2 Cup (16 tbs), chilled | |
| Salt | To Taste | |
Directions
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.
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.
Chef
