Butternut Squash Soup with Scallion Cream

1. 1

   Preheat the oven to 375.

2. 2

   In a large roasting pan, toss the squash with the 4 tablespoons melted butter and a pinch each of salt and pepper.

3. 3

   Roast for about 40 minutes, stirring occasionally, until the squash is tender.

4. 4

   Meanwhile, melt the remaining 4 tablespoons butter in a large saucepan.

5. 5

   Add the onion, celery, leek and carrot and cook over moderate heat, stirring occasionally, until barely softened, about 8 minutes.

6. 6

   Stir in the ginger, thyme and roasted squash.

7. 7

   Add the stock and bring to a boil over high heat.

8. 8

   Partially cover, reduce the heat to moderately low and simmer until the vegetables are very tender, about 20 minutes.

9. 9

   Working in batches, puree the soup in a blender.

10. 10

    Return the soup to the saucepan and season with salt and pepper.

11. 11

    Reheat the soup.

12. 12

    In a medium bowl, whip the heavy cream until soft peaks form.

13. 13

    Add the scallions and a pinch of salt and whip to firm peaks.

14. 14

    Ladle the soup into bowls or shallow soup plates and garnish with a dollop of the scallion cream and a sprinkling of the chives.

15. 15

    Serve at once.

* Per serving · 4 servings · Values may vary.