1 medium butternut squash (4 cups cubed)
2 tablespoons canola oil
2 tablespoons butter
1 cup onion, diced
1 cup carrots, diced
2 tablespoons ginger, minced
1 teaspoon garlic, minced
4 cups chicken stock
¼ teaspoon nutmeg
1 cup heavy cream
2 tablespoons Dry Sherry
salt and pepper to taste
- Cut the butternut squash in half lengthwise and remove seeds. Oil the cut side well with the canola oil and
place it cut side down on a foil-lined sheet pan. Bake for about 35-45 minutes in a 400-degree F. oven until
a skewer pokes through the skin easily. Let cool.
- Heat a medium soup pot and add the butter. Add the onion and carrots and sauté about 6 minutes. Add
the garlic and ginger and sauté another 4 minutes on medium heat. Scoop the flesh from the squash and
add to the pot.
- Pour the chicken stock over the vegetables and let simmer for 20 minutes or until the carrots are tender.
Add the cream and simmer for another 10 minutes. Add the nutmeg. Transfer the mixture to a food
processor or use an immersion blender. Puree until smooth.
- Add Sherry and season with salt and pepper.