Butternut Carrot Soup - cooking recipe

Ingredients

1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, minced
3 cups diced carrots
3 3 cups hubbard squash or 3 cups winter squash, skin and seeds removed
2 teaspoons fresh gingerroot, grated
7 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon freshly ground nutmeg

Preparation

In a large saucepan, cook the onions in olive oil until translucent but not browned, about 5 minutes.
Add the garlic, and stir until fragrant, 1 minute or less.
Add the carrots, squash, gingerrot and chicken broth. Bring to a boil, then lower heat and simmer until vegetables are very tender.
Remove soup from heat and allow to cool to just warm.
Puree the soup in a food processor or blender. Pour soup back into pan.
Add the half and half and stir until hot but not boiling. Adjust consistency with a little broth if necessary.
Season with salt, pepper, and nutmeg. Serve hot.