INGREDIENTS:
2 lbs. butternut squash
1 tablespoon vegetable oil
2 tablespoons butter
1 cup carrots, diced
1 cup yellow onion, diced
1 cup celery, diced
2-inch piece ginger, peeled and minced
2 cups russet potatoes, peeled and diced
Pinch ground nutmeg
2 quarts vegetable stock
½ cup white
1 ½ cups heavy cream
1 ½ teaspoons salt
¼ teaspoon white pepper, ground
2 tablespoons maple syrup
METHOD:
Preheat oven to 400°F.
Split squash in half. Scrape out seeds. Coat squash with vegetable oil and roast on a baking pan with the cut side down until soft (about 30-40 minutes). Cool squash, then peel and rough chop.
In large soup pot melt butter, then sauté carrots, onions, and celery on medium heat until soft (about. 5-7 minutes).
Add ginger and cook for one minute.
Add white wine, vegetable stock, potato, and roasted squash. Bring to a boil and simmer for 30 minutes.
Add cream, salt, pepper, nutmeg, and maple syrup and simmer for ten additional minutes.
Puree all until smooth and strain through a fine mesh screen.
Serve and enjoy!
SOURCE: Recipe courtesy of Executive Chef Thomas Vinolus, Bittersweet Bistro
