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Ginger Squash Soup with Pecans Recipe

Ginger Squash Soup with Pecans
Source: Iga

Ingredients

  • 15 ml (1 tbsp.) olive oil
  • 2 leeks
  • 30 ml (2 tbsp.) fresh ginger, peeled and grated
  • 2 ml (1/2 tsp.) nutmeg
  • 2 acorn squash
  • 2 medium-sized potatoes
  • 1 L (4 cups) chicken broth
  • 250 ml (1 cup) milk
  • To taste, salt and pepper
  • to garnish, 15% M.F. country-style cream
  • to garnish, chopped pecans
  • to garnish, chopped fresh parsley
PREP TIME
20m 		COOK TIME
40m 		TOTAL TIME
1h
YIELD
4 servings

Instructions

  • Heat oil over medium-high heat in a large skillet.
  • Add leeks, ginger and nutmeg.
  • Cook for 5 minutes or until leeks are tender.
  • Add squash and potatoes.
  • Cook for 5 minutes, stirring occasionally.
  • Add chicken broth and bring to a boil.
  • Reduce heat to low.
  • Cover and let simmer 30 minutes or until vegetables are very tender.
  • Remove from heat.
  • Reduce to a purée using a regular or hand-held blender.
  • Add milk.
  • Continue blending until smooth.
  • Add salt and pepper.
  • Reheat soup if necessary.
  • Garnish each bowl with a drizzle of cream, pecans, and fresh parsley.

Side DishesSoups

A recipe from Iga

https://www.flyers-on-line.com/data/recipes/7863/ginger-squash-soup-with-pecans.jpg

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