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Veggie Table - Show #11

Butternut Squash and Ginger Soup

• 2 cups (500 mL) -- 35% Cream
• 1 -- Butternut squash
• 2 ½ tsp (12 mL) -- Minced ginger
• 2 tbsp (25 mL) -- Brown sugar
• 4 cups (1L) -- Vegetable stock
• To taste... -- Salt and fresh pepper
• Optional -- Bit of butter

Warm stock in saucepan and blend in butternut squash, brown sugar and ginger. (You may want to first cook the squash in the stock until soft, with the ginger). Add salt and pepper to taste and keep stirring. Add a bit of butter (optional). Turn heat to very low and slowly add cream. Keep mixing while adding until you reach the desired consistency. Serve warm with a dollop of cream and parsley as garnish.