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

Chef Jeremy Gillmore, Sobeys Elmwood Drive, Moncton NB