Gingery Butternut Squash and Carrot Soup

Makes 8 servings of 1-1/2 cups each

  • 2 tsp canola oil
  • 1 cup onion, chopped
  • 2 or 3 cloves garlic, smashed and minced
  • 4 cups butternut squash, cut into cubes
  • 1-1/2 cups carrots, sliced
  • 3 cups stock
  • 1 Tbs ginger, peeled and grated or chopped
  • Dashes of salt, pepper, nutmeg

1. Sauté onion and garlic in canola oil till soft, about 15 minutes.

2. Add the butternut squash, carrot, and half of the broth and simmer 15 minutes.

3. Add the rest of broth, ginger, seasonings and simmer 30 minutes longer.

4. Allow to cool a bit and then puree in batches, adjust seasonings if necessary.

5. Garnish with dollop of yogurt or sour cream before serving.