Easy and delish!
Butternut, Carrot and Ginger SoupBy Danielle Hanscom Thode of Brampton Inn
- 1 butternut squash
- 6 carrots
- 1 good-sized knob of fresh ginger, about 1 ½ long
- 1 quart low sodium vegetable stock
- salt & pepper to taste
- ½ cup sour cream
Peel and cut butternut squash into 1” pieces. This is the hardest part of this recipe!
Peel and cut the carrots into 1” pieces. Peel and dice ginger into ¼” pieces.
Put first four ingredients into a large stockpot. Bring to a boil over high heat.
When the soup starts to boil, cover and cook over low heat until the butternut and carrots are tender, about 15 min.
Remove from heat and very carefully ladle cooked vegetables and broth in batches into a blender.
Puree each batch until silky smooth. Be careful when doing this, the soup is hot!
Salt and pepper to taste. Pour into soup bowls and add a dollop of sour cream.
Serve hot with a crusty baguette.