4 cups butternut squash, diced 1”
1 tablespoon ginger root, minced
1 ½ cups white wine
2 tablespoons vegetable oil
¾ cup white onion, medium dice
¾ cup celery, medium dice
1 tablespoon garlic, chopped
6 cups chicken stock
1 cup heavy cream
salt and white pepper to taste
In a soup pot or large sauce pan over medium-high heat, heat the ginger and wine until nearly at a boil. Remove from heat and cool to room temperature. Strain and reserve the wine.
Over medium high heat, in the same soup pot, heat the vegetable oil and sweat the onion, celery and garlic until limp. Peel, seed and dice the squash. Add to the pot along with the ginger wine and chicken stock. Simmer until the vegetables are soft, about one hour.
Puree and strain through a fine strainer. Add heavy cream and return soup to just below a simmer. Adjust seasoning to taste with salt and pepper.