Another Sno-Isle recipe. Perhaps our most made soup this year. It is easy, can be made vegetarian, gluten free and dairy free and taste just as good. It is delicious served with biscuits or sandwiches or just by itself in a mug.
Chef Becky’s Butternut Squash Soup
2 inch piece of ginger, peeled and thinly sliced
1 pt. chicken stock (or vegetable stock)
3 oz butter
1 lb onion, medium dice
3 cloves garlic, minced
3 quarts chicken stock
8 lbs butternut squash (As Purchased)
1 pt. heavy cream, hot (or two cans coconut milk)
salt, white pepper, to taste
Worcestershire sauce, to taste
Preheat oven to 350 degrees. Cut squash in half lengthwise, remove seeds, prick holes in the peel, drizzle with oil and salt and pepper. Place cut side down on a foil or parchment lined pan. Roast for about 30 minutes or until soft enough to scoop out the flesh from peel.
Heat the pint of stock to a boil, remove from heat and add sliced ginger. Let steep for 30 minutes. Strain ginger and discard, but save the ginger tea.
In a medium stockpot over medium heat, melt butter. Add onions and garlic and sweat until soft. Do not brown. Scoop the flesh of the squash out of the peel and add to the stockpot along with the rest of the stock. Simmer until all the vegetable are tender enough to puree easily in the blender.
In small batches puree the soup. Return to heat and add the ginger infused stock, heated cream (or coconut milk/cream). Adjust seasoning with salt, white pepper and Worcestershire sauce.