Butternut Squash Soup, The Linwood Grill's

By arthurlemay

Ingredients

• 1 tablespoon fresh ginger root, chopped
• 3/4 cup white wine
• 1 tablespoon canola oil
• 1/2 onion, diced medium
• 1 stalk celery, chopped
• 1 tablespoon diced garlic
• 1 1/2 pounds butternut squash, peeled, seeded and cut into 1-inch pieces
• 6 cups chicken stock
• 1/2 cup heavy cream
• salt and pepper to taste

Preparation

Step 1

In a small saucepan, heat the ginger and the wine until nearly at a boil. Remove from heat and allow to cool to room temperature. Strain and reserve the wine.

Heat the oil in a stockpot over medium heat. ad the onion, celery and garlic. Saute the mixture, stirring frequently until the vegetables become limp but not browned.

Add the squash to the pot, long with the infused wine and chicken broth.

Simmer for about 1 hour until squash is soft.

Puree the soup in a food processor or blender until smooth.

Return the soup to the stockpot, add the heavy cream and simmer for five minutes, until heated through. Season with salt and pepper and serve immediately.