Gadsby'S Gingered Butternut Squash Soup

1. 1

   In a sauce pan, melt the butter over medium heat. Saute onions until translucent. Add the squash and ginger, season with salt and pepper. Cook for 15-20 minutes, stirring occasionally, until nicely caramelized but still firm.

2. 2

   Add the water and raise the heat to high and bring to a boil. Reduce heat and simmer for 20-25 minutes or until squash is tender.

3. 3

   Transfer the soup to a blender or food processor and puree until smooth.

4. 4

   Correct the seasoning and ladle into bowls.

5. 5

   We like to garnish with pepitas and currants in the bowl and top with creme fraiche, finely chopped almonds, and chives. At the restaurant, the creme fraiche had almond taste.

6. 6

   We ate this at Noe in the Omni Hotel in Houston for our 15th wedding anniversary.

* Per serving · 4 servings · Values may vary.

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