Ingredients
- 1.25 cups of carrots, diced
- 1 cup of celery, diced
- 1 cup of onion, diced
- 1 tablespoon chopped garlic
- 1 teaspoon dry ginger
- 2 each butternut squash roasted
- 1 cup Pinot blanc
- 7 cups vegetable stock
- 1 bay leaf
- 2 sprigs of thyme
- 1 cup heavy whipping cream
Directions
Preheat the oven to 350°F (175°C). Cut the butternut squash in half and remove the seeds. Place the squash halves, flesh side down, in a baking dish with 2 cups of water. Cover with foil and bake for about 1 hour, or until the squash is tender. Allow it to cool, then scoop out the flesh and set aside.
In a large skillet, sauté the carrots, onion, celery, ginger, and garlic until the onions are translucent and the vegetables have softened. Add the wine and cook until it has reduced by half. Stir in the bay leaf and thyme.
Add the roasted squash and vegetable stock, and cook until all the vegetables are soft. Transfer the mixture to a blender and purée until smooth. While blending, gradually add the cream, and season with salt and pepper to taste.
