Butternut Squash Soup

This soup was just want I wanted it to be.

It was easy to make, yet elegant, and had a good balance of flavor.

Butternut Squash Soup

2 Tbsp butter

2 cloves garlic, minced

1 onion, chopped

1 1/2 Tbsp fresh ginger, minced

3 pounds butternut squash, peeled, seeded and cut into chunks

2 apples, cored and cut into chunks

1 carrot, thinly sliced

4 cups chicken broth (or vegetable broth)

1 tsp salt

1/4 tsp pepper

dash of nutmeg, optional

1/2 cup cream

Melt butter in large pot, over medium heat.

Add garlic, onion and ginger. Cook and stir for about 10 minutes, or until soft.

Add broth, squash, apples and carrot.

Cover and simmer for about 30 minutes, or until very tender.

Purée soup using a handheld immersion blender.

(Can also be done in a regular blender in small batches.)

Return pot to stove and re-heat on medium-low heat.

Add seasonings and cream and heat until steaming, stirring as necessary.

Recipe found here.