250 mL (1 cup), 18% or 33% Cream
15 mL (1 tbsp) Butter
1 chopped Shallots
1 cloves minced Garlic
2 (seeds and rind removed) cubed Squash (Butternut)
30 mL (2tbsp) chopped Ginger
1 pinch Nutmeg
1 L (4 cups) Chicken Broth
30 mL (2 tbsp) shredded, toasted Coconut
To taste Salt
Freshly ground Cracked Black Pepper
PREP TIME 10 minutes |
COOK TIME 40 minutes |
SERVING SIZE: 4 |