Butternut Squash Soup 2


1/2 cup shallots, minced
2 garlic cloves, minced
1 tablespoons ginger, minced
4 tablespoons butter
1 tablespoon grapeseed oil
1 teaspoon dry sage
1 teaspoon each salt and pepper
2 cups butternut squash, pealed and chopped
1/4 cup maple syrup
4 cups chicken broth
1/4 cup heavy cream

Melt butter and oil in a large pot. Saute shallots, garlic and ginger five minutes. Stir in sage, salt and pepper. Add squash. Add syrup and stir to coat the squash thoroughly. Add broth, bring to boil, and reduce heat to simmer 30 to 40 minutes.

Blend with handheld blender until smooth. Stir in cream.

1 comment:

vincent said...

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