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
Preheat oven to 400°.
Split squash in half. Scrape out seeds. Coat squash with vegetable oil and roast on baking pan with cut side down until soft (approx. 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, (approx. 5-7 minutes).
Add ginger and cook 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