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This hearty soup is great way to warm up on a brisk day.

Yield:
4 servings
Prep time:
10 minutes
Cook time:
40 minutes

Recipe by Fédération des producteurs de lait du Québec

Equipment

  • Large saucepan
  • Measuring cup and spoons
  • Cutting board and knife
  • Blender
  • Wooden spoon

Ingredients

  • 1 cup (250 mL) 15% cream
  • 1 Tbsp (15 mL) butter
  • 1 shallot, chopped
  • 2 cloves garlic, minced
  • 2 butternut squash, seeds and rind removed, cubed
  • 2 Tbsp (30 mL) chopped ginger root
  • 1 pinch nutmeg
  • 4 cups (1 L) chicken broth
  • salt and freshly ground pepper
  • 2 Tbsp (30 mL) shredded coconut, toasted

Instructions

  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. Return to saucepan.
  5. Stir in cream. Reheat, stirring with a wooden spoon.
  6. Add salt and pepper to taste.
  7. At serving time, garnish with coconut.

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