Gingered Butternut Squash Soup
Yield: 8 servings
| 4 | lb | Butternut squash |
| 6 | c | Vegetable or chicken stock |
| 1/3 | c | Maple syrup |
| 1 | T | Grated fresh ginger |
| 1 | t | Salt |
| 3/4 | t | Ground nutmeg |
| 1 | t | Freshly ground black pepper |
| 1 | pinch | Cayenne pepper or to taste |
| 1 | c | Whipping cream |
| 1/2 | c | Sour cream |
| 1/2 | c | Toasted pecans, coarsely chopped, optional (see note) |
Cut squash in half lengthwise and scrape out seeds and fibres. Put squash, cut side down, on greased baking sheet with sides; cover tightly with aluminum foil. Bake squash at 350F for 60 minutes or until flesh is soft. Remove and discard skin. In large saucepan over medium-high heat, combine cooked squash, stock, maple syrup, ginger, salt, nutmeg, black pepper and cayenne pepper; bring to a boil, stirring occasionally. Remove soup from heat; strain through sieve set over bowl, pressing on solids with back of spoon. Return soup to saucepan and stir in whipping cream; bring to a boil, stirring frequently. Taste and adjust seasoning. Garnish each serving with dollop of sour cream and sprinkle with nuts. Note: To toast pecans, spread on baking sheet and bake at 350F for 8 to 10 minutes or until golden.