What you need:
2 butternut squash, halved lengthwise and seeded
Olive oil
1 large onion or 2 small onions, sliced thinly
2-3 garlic cloves, minced
2 tsp fresh ginger, minced (I say 2 tbsp in the video, but my mother called me after viewing it and said that’s too much. I say it depends on how much you like ginger.)
1 tbsp brown sugar
1 cinnamon stick
5-6 cups chicken broth
What you do:
1. Preheat oven to 375F. Place squash, cut side down, on an oiled baking sheet and cook for about an hour, or until a fork can easily be inserted.
2. Remove squash from heat and let cool for at least 45 minutes (don’t burn your fingers!).
3. Using a paring knife, remove skin from squash and cut into 2” chunks. Set aside.
4. In a large pot, heat 2 tbsp olive oil and add the onion, garlic, ginger, brown sugar, and cinnamon stick. Cover and cook over med-low heat, stirring occasionally, for about 10 minutes (or until onions are translucent).
5. Add squash and chicken broth to pot, cover, bring to a boil, and simmer for about ten minutes.
6. Remove cinnamon stick from pot.
7. Working in batches, puree the squash/onion/broth mixture in a blender (when a vortex appears at the top, you know that it’s blended sufficiently).
8. Top with a little creme fraiche or a touch of chopped parsley, if desired.
Serving tip: Serve butternut squash soup in vintage china cups so that your guests can enjoy their first course while still mingling and socializing.
