A bit of fresh ginger and five-spice powder enhance the natural sweetness of that hourglass shaped fall staple, butternut squash. Serve in an acorn squash bowl for a stunning presentation.
do ahead Soup can be made up to four days ahead, stored in the refrigerator and reheated.
2 medium butternut squash, halved and seeded
11⁄2 tablespoons finely chopped ginger, divided
2 cups finely chopped onion
1⁄2 cup finely chopped celery
3⁄4 cup finely chopped carrot
1⁄4 cup olive oil, divided
2 tablespoons five-spice powder
11⁄2 quarts vegetable broth
1 teaspoon salt
1⁄2 teaspoon white pepper
1⁄2 cup heavy cream
1 Preheat oven to 350º.
2 Place squash on a baking sheet. In a small bowl, combine 1 tablespoon ginger, 2 tablespoons oil and the five-spice powder. Rub squash with spice mixture. Roast squash in oven until tender, about 30-45 minutes. Remove from oven and allow to cool.
3 In a large skillet, heat remaining oil. Add onion, celery, carrot and remaining ginger and cook until vegetables are soft, about 10-12 minutes.
4 Scrape squash from skin and transfer flesh to blender jar. Working in batches, combine with cooked vegetables and vegetable broth and blend until smooth. Transfer blended mixture to a large soup pot.
5 Season mixture with salt and white pepper. Over a moderate flame, bring soup to a simmer, then stir in cream. Serve in warmed bowls.