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Ginger Squash Soup with Pecans

Ginger Squash Soup with Pecans

Soups | Easy | 1 hour
Soups
Easy
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Recipe details

Ingredients

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Directions

  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.
  2. Add squash and potatoes. Cook for 5 minutes, stirring occasionally.
  3. 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.
  4. Reduce to a purée using a regular or hand-held blender. Add milk. Continue blending until smooth.
  5. Add salt and pepper. Reheat soup if necessary. Garnish each bowl with a drizzle of cream, pecans, and fresh parsley.

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