Butternut Squash Soup with Roasted Ginger

Featured in our April 2009 Newsletter
Recommended pairing: Moscato, Viognier

Ingredients:
2 butternut squash, cut in half lengthwise
Extra virgin olive oil
Kosher salt and black pepper
2 ginger fingers, peeled & roughly chopped
½ brown onion, diced
1 teaspoon garlic, minced
2 tablespoon honey
6 cups chicken or vegetable stock or broth
Fresh chives, sliced

Drizzle about 2 tablespoons olive oil on the flesh side of the squash. Sprinkle with salt and pepper. Place on a sheet pan and cover with foil. Roast in a 350 degree oven for 45 minutes, or until cooked through. Remove squash from the oven, unwrap and place in the refrigerator to cool.

While the squash is cooling, coat the ginger in olive oil and season with salt and pepper. Roast in a 400 degree oven, unwrapped, until browned. Remove from the oven and puree. Heat 2 tablespoons olive oil in a heavy saucepan. Add garlic and onions. Cover and cook on low heat until the onions are translucent. Add honey, ginger puree, flesh of the roasted squash and stock or broth. Mix well with a wire whisk to break up the squash. Bring to a boil, turn heat to medium and simmer for 20 minutes. Turn of the heat. Using a hand blender or food processor, a hand blender is safer, puree the soup until smooth. Season with salt and pepper as desired. Serve topped with a generous amount of sliced chives.