BUTTERNUT SQUASH SOUP
Yield: Approximately 4 ½ cups
3 pounds butternut squash
¼ teaspoon grated nutmeg
¼ teaspoon ground ginger
1 teaspoon ground coriander
¼ teaspoon white pepper
½ teaspoon salt
2 ½ cups organic vegetable broth
½ cup heavy cream
¾ cup coarsely-chopped cooked chestnuts (Optional)
¼ cup grated lemon rind
| 1. |
Slice squash into thick rounds and cover with water in a pot. Boil, covered, until very tender. Pour off water and remove skin and seeds. |
| 2. |
Put into a blender or food processor. Add nutmeg, ginger, coriander, white pepper, salt and 1 ¼ cups of the chicken broth. Blend on high until smooth. Return to the pot and stir in remaining broth. Stir in the heavy cream. |
| 3. |
Make an X at the top of the chestnuts and boil in water to cover until very tender. Remove shells and chop coarse. Grate the lemon rind. |
| 4. |
Spoon the soup into bowls and sprinkle the chestnuts and lemon rind over the top. This soup is good hot or cold. |
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WLBE 790AM