Roasted Butternut Squash Soup With Ginger Cream

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   Preheat oven to 425. Cut shallots and butternut squash in half lengthways and remove seeds with a spoon. Coat the shallots and squash in olive oil and season liberally with salt and fresh cracked pepper. Place peeled and halved shallots and squash halves cut side down on a baking sheet and roast together for 20 minutes or until squash is soft and has picked up some color. Remove squash from oven and let cool enough to handle (about 10 minutes). While squash is cooling, bring vegetable stock to a boil and start the ginger cream. In a small bowl combine sour cream, honey, and ginger and mix until blended and smooth (reserve in the refrigerator for garnish). Scoop out the flesh of the squash with a spoon and add to the boiling stock. When all squash flesh is added turn off the heat and add heavy cream and butter. Blend with a stick blender or in small batches with a regular blender until really smooth (being careful of hot liquids in the blender). Adjust seasoning and let soup stand for 10 minutes Before serving. Garnish with your ginger cream (I put mine in a plastic squeeze bottle but a dollop from a spoon is always nice as well.)

* Per serving · 4 servings · Values may vary.