Butternut Carrot Soup
From david pantone.nt
Steps
In a large saucepan , cook the onions in olive oil until translucent but not browned , about 5 minutes.
Add the garlic , and stir until fragrant , 1 minute or less.
Add the carrots , squash , gingerrot and chicken broth.
Bring to a boil , then lower heat and simmer until vegetables are very tender.
Remove soup from heat and allow to cool to just warm.
Puree the soup in a food processor or blender.
Pour soup back into pan.
Add the half and half and stir until hot but not boiling.
Adjust consistency with a little broth if necessary.
Season with salt , pepper , and nutmeg.
Serve hot.
Ingredients
olive oil, onion, garlic cloves, carrots, butternut squash, fresh gingerroot, chicken broth, half-and-half, salt, white pepper, nutmeg