Cream of Squash Soup

Cream Of Squash Soup

Ingredients

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

Cooking Instruction

1. In a large saucepan, melt butter and cook shallots and garlic for about 2 minutes.
2. Add squash, ginger root and nutmeg. Simmer for 5 minutes.
3. Add chicken broth and continue cooking 30 minutes or until squash is tender.
4. Pour soup into a blender and purée until smooth.
5. Return to saucepan. Stir in cream. Reheat, stirring with a wooden spoon.
6. Salt and pepper to taste. At serving time, garnish with toasted coconut.