Take advantage of farm fresh Canadian produce in this stunning, velvety soup. The ginger accents the fall flavours beautifully.
- Prep: 20 min - 25 min
- Cooking: 35 min
- 2 tbsp (30 mL) butter
- 4 carrots diced
- 2 garlic cloves
- 1 onion chopped
- 1 tbsp (15 mL) minced fresh gingerroot
- 4 cups (1 L) cubed peeled butternut squash
- 5 cups (1.25 L) vegetable stock or chicken broth
- 1 1/2 cups (375 mL) 35 % cream
- 2 tbsp (30 mL) freshly squeezed lemon juice
- Salt and pepper to taste
- 2 tsp (10 mL) finely chopped crystallized ginger
In large pot, melt butter over medium heat. Add carrots, garlic, onion and gingerroot; cook, stirring, for about 10 min or until soft. Add stock and squash; bring to simmer. Simmer until vegetables are soft, about 15 min.
In blender or food processor, in batches, or with immersion blender, purée until smooth. (Can be cooled, covered and refrigerated for up to 2 days or frozen for 3 months. Thaw if necessary). Return to pot and reheat over medium-low heat, if necessary. Stir in 1-1/4 cups (310 mL) of cream and lemon juice; season to taste with salt and pepper. Heat, stirring, until steaming.
Lightly whip remaining cream until thick but does not form peaks. Whisk in crystallized ginger. Ladle soup into warmed bowls; drizzle whipped cream on top of each serving.
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