Gingered Carrot & Butternut Squash Soup

Ingredients

• 2 tbsp butter 30 mL
• 4 carrots, diced 4
• 2 cloves garlic 2
• 1 onion, chopped 1
• 1 tbsp minced gingerroot 15 mL
• 4 cups cubed peeled butternut squash 1 L
• 5 cups vegetable or chicken stock 1.25 L
• 11/2 cups 35% Real Whipping Cream, divided 375 mL
• 2 tbsp freshly squeezed lemon juice 30 mL
• salt and pepper
• 2 tsp finely chopped crystallized ginger 10 mL

Preparation

1. In large pot, melt butter over medium heat. Add carrots, garlic, onion and gingerroot; cook, stirring, for about 10 min or until soft. Add stock and squash; bring to simmer. Simmer until vegetables are soft, about 15 min.
2. In blender or food processor, in batches, or with immersion blender, purée until smooth. (Can be cooled, covered and refrigerated for up to 2 days or frozen for 3 months. Thaw if necessary). Return to pot and reheat over medium-low heat, if necessary. Stir in 11/4 cups (300 mL) of cream and lemon juice; season to taste with salt and pepper. Heat, stirring, until steaming.
3. Lightly whip remaining cream until thick but does not form peaks. Whisk in crystallized ginger. Ladle soup into warmed bowls; drizzle whipped cream on top of each serving.