Butternut Squash Soup

Ingredients

• 3 pound butternut squash 
• 0.8 pound carrots cut into chunks (8 carrots)
• 2.5 cups chicken broth 
• 0.5 teaspoon ground ginger 
• 8 servings nutmeg 
• 0.8 cup orange juice 
• 2 tablespoons pecans toasted finely chopped
• 0.5 teaspoon salt 
• 0.5 cup whipping cream 

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• ladle
• oven
• blender
• aluminum foil

Directions

1. Cut squash in half lengthwise; remove seeds.
2. Place squash, cut sides down, in a shallow pan; add hot water to pan to depth of 3/4". Cover with aluminum foil, and bake at 400 for 40 minutes or until tender; drain. Scoop out pulp; mash. Discard shell. Cook carrot in boiling water 25 minutes or until tender; drain and mash.
3. Combine squash, carrot, chicken broth, and next 3 ingredients in a bowl. Process half of mixture in a food processor or blender until smooth. Repeat procedure with remaining half of squash mixture.
4. Place pureed mixture in a large saucepan; bring to a simmer. Stir in cream; return to a simmer.
5. Remove from heat. To serve, ladle into individual bowls.
6. Sprinkle with pecans and nutmeg.