Recipe by: Fédération des producteurs de lait du Québec

Try this delicious, hearty soup. It's a great way to warm up on a brisk day.

Yield: 4 servings
Prep time: 10 minutes
Cook time: 40 minutes

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Equipment

large saucepan

measuring cup and spoons

cutting board and knife

blender

wooden spoon

Ingredients

250 mL (1 cup) 15% cream

15 mL (1 Tbsp.) butter

1 shallot, chopped

2 cloves garlic, minced

2 butternut squash, seeds and rind removed, cubed

30 mL (2 Tbsp.) chopped ginger root

1 pinch nutmeg

1 L ( 4 cups) chicken broth

salt and freshly ground pepper

30 mL (2 Tbsp.) shredded coconut, toasted

Instructions

1. In a large saucepan, melt butter and cook shallots and garlic for about 2 minutes.
2. Add squash, ginger root and nutmeg. Simmer for 5 minutes.
3. Add chicken broth and continue cooking 30 minutes or until squash is tender.
4. Pour soup into a blender and purée until smooth. Return to saucepan.
5. Stir in cream. Reheat, stirring with a wooden spoon.
6. Add salt and pepper to taste.
7. At serving time, garnish with coconut.