T. Cook's Butternut Squash Soup
- 1 tbsp olive oil
- 1 large carrot, peeled and diced
- 1medium onion, peeled and diced
- 1 tbsp fresh ginger, peeled and minced
- 1 clove garli, minced
- 2 1/4 pounds butternut squash, peeled and diced large
- 4 cups chicken stock
- 1 cup heavy cream
- 3/4 tsp cinnamon
- 1/2 tsp nutmeg
- Salt and pepper to taste
Heat olive oil in a stockpot over medium heat. Saute the carrot, onion, ginger, and garlic until the onions begin to soften, about 5 minutes. Stir in the butternut squash. Cook another 5 minutes, stirring occasionally to prevent sticking.
Stir in the cream and spices and cook until the cream is heated. Puree the soup with a hand blender or in a full-size blender in batches. Season with salt and pepper to taste. Serve hot.