Roasted Butternut Squash Soup Recipe

Ingredients

2 teaspoon Minced Garlic

2 teaspoon Minced Ginger

1 cup Celery, Small Dice

2 cups Onions, Small Dice

1 cup Leeks, White Parts Only, Medium Dice

4 tablespoons Butter

6-7 cups Butternut Squash, Roasted

8 cups Chicken Stock

1/3 cup White Wine

1/8 teaspoon Nutmeg, Ground

2 teaspoon Salt

1/4 teaspoon Cayenne Pepper

1/2 teaspoon Sugar

4 teaspoons Lemon Juice

1 cup Heavy Cream

Melt Butter and sauté Onions, Leeks, Garlic and Ginger 5 minutes until translucent.

Add Squash, White Wine and Stock. Simmer until vegetables are tender.

Puree soup with hand blender until smooth.

Add cream and season soup with Salt, Cayenne, Pepper, Lemon Juice, Nutmeg and Sugar.