Lovin Spoonfuls

Roasted Butternut Squash Soup from chef Gregory of Gregory Paul’s

3 lb. butternut squash
½ lb. carrot, peeled and cut into 2-inch cube
1 medium russet potato, peeled and cut into 2-inch cubes
1 medium yellow onion, diced
¼ c. dry white wine (chardonnay)
2 T. fresh ginger, peeled and minced
2 T. toasted pine nuts
3 T. honey
2 T. olive oil
7 c. chicken broth
½ c. whole milk plain yogurt
1. Preheat oven to 400°.
2. Wash butternut squash, cut in half and remove seeds. Place on oiled cookie sheet flesh side down and roast for 20-30 minutes until tender. Remove and cool to handle.
3. Meanwhile, heat soup pot over medium heat and add olive oil and onion. Cook until golden, add ginger and cook for an additional three minutes. Add wine and cook for three more minutes.
4. Add broth, potatoes and carrots and bring to a simmer. Cook until carrots and potatoes are tender, about 30 minutes. With a spoon, remove flesh from squash. Add squash to soup and cook for an additional 10 minutes. Remove pot from stove.
5. With a hand blender, purée soup until smooth. Add pine nuts, honey and yogurt and purée once more. Season to taste with salt and pepper.
Serves 4-6