Butternut Squash Soup

As soon as winter rolls around, I begin to crave creamy and yummy soups. I know what you're thinking: Winter in San Diego??? But it actually does get cold here. Maybe we don't get down to freezing temperatures but 45 degrees in quite freakin' cold to a San Diegan. This soup is quite easy to make; the roasting of the butternut squash is the only part that takes the longest. You can also substitute creme fraiche for the sour cream. And if you want your butternut squash soup to be more dense and richer, add heavy cream to the soup.

INGREDIENTS

• 1 medium butternut squash (about 2 1/4 pounds)
• Nonstick vegetable oil spray
• 1 medium onion, chopped (about 1 cup)
• 1 tablespoon freshly grated ginger
• 3 tablespoons unsalted butter
• 3 cups chicken broth
• 1-2 cups water, as needed
• Kosher salt and pepper to taste
• Sour cream for garnish

DIRECTIONS

1. Cut squash in half lengthwise, and scoop out the seeds. Arrange the halves cut side down in roasting pan that has been sprayed with nonstick vegetable oil spray. Bake squash in the oven for 40-45 minutes or until very tender. Set aside to cool. When the squash is completely cool, scoop the flesh from the skin.
2. While the squash is baking, cook the onion and the ginger in the butter in a saucepan, over moderately low heat, for 5 minutes or until the onion is softened, Add the broth and simmer the mixture for 10 minutes, covered. Add the squash pulp to the sauce pan.
3. Transfer the mixture to a blender or food processor, in batches, and puree until smooth. Add enough water to achieve the desired consistency, and salt and pepper to taste.
4. Return the soup to the sauce pan and cook over moderate heat until it is hot. Garnish each portion with the heaping teaspoon of sour cream.

Recipe courtesy of Gourmet Magazine