B

Butternut Squash Puree Recipe by Chef William Muzio, View Restaurant

1 oz Vegetable oil

1 oz Ginger

12 fl. oz. White Wine

6 oz. Onions, Diced

5 oz. Celery, Diced

1 Tbs. Garlic, minced

2 lbs. Butternut Squash

3 qts. Chicken Stock

8 oz. Heavy Cream

1tsp.Salt & pepper.

Heat the ginger and wine until it comes to a boil. Remove from heat, steep until cooled. Strain and reserve wine. Heat oil and sweat onion, celery and garlic. Peel, seed and dice squash. Add to pot with infused wine and chicken stock. Simmer until the vegetables become soft. Puree and strain through a sieve. Add heavy cream. Return the soup to just below a simmer. Add salt and pepper and adjust if necessary.