Recipe - Squash And Ginger Soup

One fourth cup Veg. oil
1 md Onion minced
3 lg Carrots chopped
1 tablespoon Fresh ginger, peeled
Chopped
2 pound Cubed butternut squash
1 qt Chicken stock
2 Bay
2 teaspoon Kosher salt
One half cup Half and half
1/3 cup Cider
2 teaspoon Butter
Leaves

Gently saute onion, carrot, ginger and bay leaves in oil. Add squash, broth
and salt. Cover and simmer for One half hr. Remove bay leaf then puree. Return
to stove and whisk in hot cider and H&H. Add freshly ground pepper and
whisk in butter just before serving. Garnish with toasted squash seeds.

Recipe By : Price 6

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip