1 Tbsp canola oil 1 Tbsp unsalted butter ½ cup diced onion ¾ cup diced carrots 1 Tbsp minced ginger 4 cups peeled and cubed Kabocha squash 3 cups vegetable stock Salt and ground black pepper to taste ½ cup heavy cream 2 cups garlic croutons (for garnish)
Cook and stir the onions in the butter and oil until tender. Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt,pepper ginger. Bring to a boil,reduce heat and simmer until vegetables are tender. In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through,but do not boil. Serve warm with garlic croutons.