ginger butternut squash soup

Makes 4 to 6 servings

3 tablespoons olive oil

1/3 cup peeled and diced fresh ginger

½ cup diced carrots

½ cup diced celery

1 cup diced onion

3 pounds butternut squash, peeled and chopped

6 cups vegetable stock

Kosher salt, to taste

Ground white pepper, to taste

½ teaspoon cinnamon

1 cup heavy cream

1. In a 6-quart stockpot, heat the oil over medium-high heat. Add ginger,

carrots, celery and onion and sauté until vegetables begin to soften, stirring

frequently, about 3 to 5 minutes. Add squash and stir well. Add vegetable stock

and bring to a boil. Add salt, pepper and cinnamon.

2. Reduce heat and simmer, uncovered, until vegetables soften, about 20

minutes. Using a handheld blender or food processor, purée the mixture while

slowly adding the cream. Process until smooth and velvety. (This can be done a

day in advance. Cool the soup, cover and refrigerate. Reheated when ready to

serve.)

From "Ray's Boathouse: Seafood Secrets of the Pacific Northwest" by Ken

Gouldthorpe and Charles Ramseyer

I like a little heavy on the ginger.
Drop in some lump crab meat