Roasted Butternut Squash Soup
Ingredients:
- 1 medium butternut squash
- 2 TBS butter
- 1 medium onion, diced
- 1 TBS fresh ginger, grated
- Salt and freshly ground pepper to taste
- 3 TBS dry sherry
- 3 cups broth (chicken or vegetable) plus more as needed
- 1 cup milk
- 1/4 cup cream
Garnish:
- Toasted pumpkin seeds
- Dry sherry
Preheat oven to 350°. Wash squash and cut in half. Remove all seeds and pith and place squash cut side down on a jelly roll pan covered with a Silpat or parchment paper. Roast squash for 1 hour, or until very tender (test with knife inserted into squash half). Cool just enough to handle and remove peel from squash and discard. Set aside.
In a 3 quart saucepan over low heat, melt butter and sauté diced onion just until soft. Add grated ginger, salt and pepper to taste. Add dry sherry and reduce for 5-8 minutes.
Stir in roasted squash until incorporated with onion mixture. Slowly add broth whisking until smooth. Add milk and cream and heat through. If soup is too thick, add more broth to reach desired consistency. Serve with toasted pumpkin seeds and dry sherry if desired.
