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Butternut Carrot Soup

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“From David Pantone.nt”
READY IN:
45mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In a large saucepan, cook the onions in olive oil until translucent but not browned, about 5 minutes.
  2. Add the garlic, and stir until fragrant, 1 minute or less.
  3. Add the carrots, squash, gingerrot and chicken broth. Bring to a boil, then lower heat and simmer until vegetables are very tender.
  4. Remove soup from heat and allow to cool to just warm.
  5. Puree the soup in a food processor or blender. Pour soup back into pan.
  6. Add the half and half and stir until hot but not boiling. Adjust consistency with a little broth if necessary.
  7. Season with salt, pepper, and nutmeg. Serve hot.

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