Butternut Squash Soup

Ingredients

6 cups butternut squash peeled and cubed

1 cup diced yellow onion

1 cup diced carrots

2 quarts chicken stock

2 cups heavy cream

3 tablespoons olive oil

3 tablespoons honey

2 teaspoons grated ginger

1 teaspoon tumeric

? teaspoon nutmeg

Preparation

Sauté the squash, onions and carrots in olive oil on medium heat for about 5 minutes.

Add chicken stock, honey, ginger, tumeric, nutmeg and simmer until squash is fork tender, about 20-30 minutes on medium heat. Once the squash is done, puree in a blender until smooth, return to heat and add cream and salt and pepper to taste. Simmer on low for 10-15 minutes.

Courtesy of: Chef Mike Broughten