Butternut Squash Soup.
Ingredients.
1 tablespoon canola oil
1 tablespoon unsalted butter
1 tablespoon hing
3/4 cup diced carrots
4 cups peeled and cubed butternut squash
3 cups vegetable stock
salt and ground black pepper to taste
ground nutmeg to taste
1/2 cup heavy cream
Preparation.
Heat the oil and melt the butter in a large pot over medium heat.
Mix the carrots and squash into the pot.
Pour in vegetable stock, and season with salt, hing, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.