Sunday, November 27, 2011


Brittany suggested we make Butternut soup for Thanksgiving. It was delicious. We served it as an appetizer and called them "shooters". My sister's silver cappuccino cup holders made an elegant and perfect vessel.

Celery, onions, and carrots are sauteed until tender. The ginger and garlic is added along with the butternut squash cubes. We roasted our squash with some olive oil to give it more flavor.

Everything is pureed before the addition of some cream. When the soup is ready you make some whipped cream and add some chopped ginger. The addition of the ginger cream puts this soup over the top.


2 TBSP. Unsalted Butter
1 Onion, minced
1 Stalk of celery, cut into 1/4 inch dice
1 small carrot, peeled and cut into 1/4 inch dice
2 tsp. minced fresh ginger
2-3 garlic cloves, mashed
2- 1 lb.  butternut squash, peeled, seeded, and cubed (about 4 cups)

5 cups chicken or vegetable stock
1 small stick cinnamon
1/4 tsp. freshly grated nutmeg
1/2 cup heavy cream for soup
Salt and freshly ground pepper to taste

1/2 cup heavy cream, chilled

In a heavy saucepan over medium heat, melt the butter. Add the onion, celery, and carrot and saute until tender, about 5 minutes. Add 1 tsp. of the ginger and saute for 2 minutes. Add the butternut squash and saute for 2 minutes.

Add the stock, cinnamon, and nutmeg. Bring to a boil then reduce the heat to a simmer and simmer for 30 minutes, or until the squash is completely soft.

Remove the cinnamon stick. With an immersion blender or food processor, puree the soup. Return to the saucepan and add the heavy cream. Bring to a simmer and adjust the seasoning with salt and pepper. Set aside and keep warm.

In a deep bowl, whip the heavy cream to soft peaks and fold in the remaining 1 tsp. of ginger.

Ladle the soup into warm bowls and serve topped with a spoonful of ginger cream.

Recipe by Chef David Reardon

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