Cooking Instructions

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

Preparation: 10 minutes
Cooking: 40 minutes
Servings: 4

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
• 30 mL (2 tbsp) shredded coconut, toasted
• To taste salt and freshly ground pepper