Ingredients
- 2 pounds butternut Squash, 5 cups, 2” dice
- extra Virgin Olive Oil
- kosher Salt
- ground Black Pepper
- 1 onion, 1 cup, 1” dice
- 1 carrot, ½ cup, 1” dice
- 1 celery Stalk, ½ cup, 1” dice
- 2 garlic cloves, chopped
- 1/4 cup White Wine
- 2 cups chicken Stock
- 1 1/2 cups Water
- 1 1/2 teaspoons fresh Ginger, chopped
- 1/4 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper
- crispy dried apples, optional
- fresh thyme, optional
Instructions
Preheat oven to 450 degrees. Spread the squash on a rimmed baking sheet and toss with 2-3 tablespoons of extra virgin olive oil, ½ teaspoon each of kosher salt and freshly grated black pepper. Roast for 20 minutes. In a heavy bottom stock pot sauté the remaining vegetables with 2 tablespoons of extra virgin olive oil and a ½ teaspoon each of kosher salt and freshly grated black pepper. Once the vegetables caramelize deglaze the pan with the wine. Allow the alcohol to evaporate, and add the ginger. Cook for another minute. Add the roasted squash, chicken stock, water and spices. Bring to a boil, reduce the heat and simmer for about 10 minutes. Remove from heat and cool. Puree to a smooth and creamy texture. Garnish with crushed crispy apples, a drizzle of oil and a little fresh thyme.