Roasted Butternut Squash Soup
- 1 2-pound butternut squash
- 2 tablespoons olive oil
- salt and white pepper
- ½ cup bacon, diced
- 1 onion, diced
- ¼ cup fresh ginger, peeled and minced
- 2 tablespoons fresh sage, chopped
- 2–3 cups chicken broth
- peeled ginger
- fresh sage leaves
- heavy cream
Soup: Preheat the oven to 375°F. Peel the squash and cut in half lengthwise. Scoop the seeds out with a spoon and dice the squash into 1-inch squares. Place diced squash in a bowl and drizzle with olive oil, season with salt and pepper, and toss to evenly coat. Place the squash on a baking tray and roast in the oven until tender, about 15 minutes.
In a medium sauce pot, sauté the bacon over medium heat until lightly brown. Add the diced onion, ginger and chopped sage and continue cooking until onions are soft. Add 2 cups of the chicken broth and the roasted squash and bring to a simmer for about 15 minutes. In small batches, ladle the squash and broth mixture into a blender and puree until smooth. Do not fill the blender more than one-third full, and use the slowest speed to start. Add broth as necessary for desired consistency. Check and adjust the seasoning to taste.
Finish: Thinly slice the peeled ginger; sauté a couple slices at a time in olive oil in a small pan over medium heat until lightly brown. Remove from pan and place on a paper towel. Repeat the process until you have a couple of ginger “chips” per person. Separate the sage leaves and sauté over medium heat in olive oil until lightly browned. Transfer the leaves to a paper towel and set aside.
Whip the heavy cream until soft peaks form. Heat the soup in a small pot and ladle into bowls or cups; top each with a dollop of whipped cream, then a couple of ginger slices and a sage leaf, and serve immediately.