Ginger Squash Soup with Pecans

Ingredients

• 15 ml (1 tbsp.) Olive Oil
• 2 leeks, cleaned and sliced
• 30 ml (2 tbsp.) fresh ginger, peeled and grated
• 2 ml (1/2 tsp.) nutmeg
• 2 acorn squash, peeled, trimmed and cubed
• 2 medium-sized potatoes, peeled and cubed
• 1 L (4 cups) chicken broth
• 250 ml (1 cup) milk
• Salt and pepper to taste
• 15% M.F. country-style cream, chopped pecans and chopped fresh parsley to garnish

Preparation

1. Heat oil over medium-high heat in a large skillet. Add leeks, ginger and nutmeg. Cook for 5 minutes or until leeks are tender. Add squash and potatoes. Cook for 5 minutes, stirring occasionally.
2. Add chicken broth and bring to a boil. Reduce heat to low. Cover and let simmer 30 minutes or until vegetables are very tender. Remove from heat.
3. Reduce to a purée using a regular or hand-held blender. Add milk. Continue blending until smooth. Add salt and pepper. Reheat soup if necessary. Garnish each bowl with a drizzle of cream, pecans, and fresh parsley.