How to make it

  • 1. Heat the oil in a dutch oven. Saute the onion and the garlic until tender. Add the squash and cook for 6 minutes.
  • 2. Pour in the stock and bring to a boil. Season with salt and pepper. Add the ginger and bay leaves. Add the lemon juice. Simmer, covered for 20 minutes. Discard the bay leaves.
  • 3. Pour the mixture into a blender, (do it by halves if necessary) and puree until smooth.
  • 4. Return the liquid to the pot. Stir in the milk and heat through. Add the cream and check the seasoning.
  • 5. Serve garnished with a scoop of creme fraiche.

Reviews & Comments 1

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    " It was excellent "
    gennymac ate it and said...
    Loved it - so easy to make. Fantastic flavor ! Thank you so much for sharing.
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