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Ingredients
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2large
Butternut Squashpeeled and cubed
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2
onionschopped
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2cloves
garlicminced
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4tbsp
gingerchopped
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1cup
white wine or apple cider
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1tsp
cloveground
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1tsp
cinnamonground
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2tbsp
butter
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2litres
vegetable stock or water
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1litre
whipping cream
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salt and pepper to taste
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Instructions
Cook onion, garlic and ginger in butter over medium low heat until softened and beginning to turn golden brown.
Add squash, cinnamon and cloves and stir. Deglaze with white wine and reduce until almost all liquid has evaporated.
Add stock to just cover squash and simmer until squash is tender. Add cream and bring back to simmer.
Working in batches, puree in a blender until smooth. Add more cream for a smoother consistency. Season with salt and pepper to taste.
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Recipe Notes
Chef Jeremy Gillmore, Sobeys Elmwood Drive, Moncton NB
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