Butternut Squash and Carrot Cream Soup
A velvety cream soup of butternut squash and carrots with ginger and nutmeg, made in a slow cooker and pureed until smooth.
Ingredients
| 1 с.л./tbsp | canola oil |
| 1 бр./pc | onion (medium) |
| 2 бр./pcs | garlic cloves |
| 1/4 ч.л./tsp | minced fresh gingerroot |
| 1 малка / ~900 г (small) | butternut squash, peeled and cubed |
| 500 г/g (1 lb) | fresh baby carrots |
| 1/8 ч.л./tsp | ground nutmeg |
| 1/2 ч.л./tsp | salt |
| 1 кутия ~950 мл / 32 oz | chicken broth |
| 1/2 чаша/cup | half-and-half cream |
| — | green onions (optional) |
Instructions
- In a large skillet, heat the oil over medium-high heat; saute the onion, garlic and ginger until tender, 4 – 5 minutes. Transfer to a 5-qt slow cooker.
- Add all the remaining ingredients except the cream and green onions. Cook, covered, on low until the vegetables are soft, 7 – 9 hours.
- Puree the soup with an immersion blender (or cool slightly, puree in batches in a blender and return to the cooker). Stir in the cream and heat through. If desired, top with green onions.
Tips: fresh ginger adds bright flavour, but a dash of ground ginger can be used instead. Stir in the cream at the end so it doesn't curdle from too much heat.