But­ter­nut Squash & Car­rot Soup

Simple & Delicious - - ON THE SIDE - —Pat Roberts, Thorn­ton, ON

1 Tbsp. canola oil 1 medium onion, chopped 2 gar­lic cloves, sliced

1/4 tsp. minced fresh gin­ger­root 1 small but­ter­nut squash (about 2 lbs.), peeled and cut into 1-in. cubes (about 5 cups) 1 lb. fresh baby car­rots 1/₈ tsp. ground nut­meg 1/2 tsp. salt 1 car­ton (32 oz.) chicken broth 1/2 cup half-and-half cream Sliced green onions, op­tional In a skil­let, heat oil over medium-high heat; saute onion, gar­lic and gin­ger un­til ten­der, 4-5 min­utes. Trans­fer to a 5-qt. slow cooker. Add all re­main­ing in­gre­di­ents ex­cept cream and onions. Cook, cov­ered, on low un­til veg­eta­bles are soft, 7-9 hours. Puree soup; re­turn to slow cooker. Stir in cream; heat through. Top with green onions. Serves 8.

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