Cream of Butternut Soup
by:  Chef Chadwick Isom


Meat of 2-3 whole butternut squash (8 cups)
1 cup small diced onion
1 tsp fresh garlic puree
2 T. butter
6 cups chicken broth
1 tsp ground ginger
1 bay leaf
1/8 tsp nutmeg
3/4 cup heavy cream
salt and white pepper to taste


1)  split butternut squash in half, remove the seeds and baked on a greased cookie sheet for 45 min. at 350 degrees or until soft.  Let cool for several minutes, then scoop out the meat and discard the skin.

2)  Sweat onions in butter until soft, then add the garlic cook briefly, then add broth and bay leaf.  Simmer until onions are very soft.

3)  Remove the bay leaf.  Add squash meat, ginger and nutmeg, then puree with an immersion blender.

4)   Add heavy cream and season with salt and pepper.