Winter Squash Soup

Winter squash is plentiful at the farmers’ markets this time of year. We stopped at a gorgeous little farm stand outside of Smithville a couple of weeks ago to get some fresh apples, and we couldn’t resist also purchasing some beautiful butternut squash. We love the taste of this versatile vegetable, so we are always on the lookout for new recipes. As luck would have it, we discovered a fantastic soup recipe when we visited Hancock Shaker Village in the fall of 2006. Hubby just fixed up a batch of this tasty soup last night, and I wanted to share it with all of you. I hope you enjoy it too!

Butternut Squash, Carrot, and Ginger Soup

2 Tablespoons butter
1 medium onion, coarsely chopped
6 cups chicken stock
3 pounds peeled, seeded butternut squash, cut into large chunks
2 medium carrots, peeled and coarsely chopped
1 piece of ginger (approx. 2½ inches long and ¾ inches thick), chopped
¾ cup heavy cream
3 Tablespoons dark brown sugar
½ teaspoon nutmeg
2½ teaspoons salt (or to taste)
1 teaspoon pepper
Garnish: fresh chives (optional)

Heat butter in large Dutch oven and saute onion until it is just golden, about 5 minutes. Add chicken stock, squash, carrots, and ginger. Bring to a boil, then reduce heat, cover pot, and simmer until vegetables are very tender, about 45 minutes.

Process the soup in batches in a blender (never fill more than half full when processing hot liquids).* Add cream, brown sugar, nutmeg, salt, and pepper. Mix well. Garnish with fresh chives and serve. Yield: 6 to 8 servings.

* You can puree the soup directly in the pot with a hand-held immersion blender. It’s much easier!