Honey Ginger Squash Soup

This is another variation of the squash and carrot soups that I make. I do quite a few versions of this soup. I like to use butternut squash because it is easy to peel and the amount of usable squash, but you can use whatever squash you have on hand

Directions.

2 oz butter

2 medium onions, peeled and finely sliced

6 cups chicken stock

1 large orange butternut squash (approx. 4 cup),peeled and seeded

2 tblsp rice

2 tbls grated ginger

1/2 cup heavy cream (35%)

½ cup honey

fresh ground pepper

salt (to taste)

DIRECTIONS

1. Melt half the butter in a heavy pan, add the onions,and ginger fry gently for 5 min until soft
2. Add the stock,squash and rice, bring to a boil.
3. Reduce heat and simmer until squash and rice are soft
4. Puree soup (in a blender, food processor or with a hand blender)
5. Return to gentle heat, add cream, honey and remaining butter
6. Taste and adjust seasoning
7. Garnish and serve