Recipe: Butternut Squash Bisque (using leeks and fresh ginger)

BUTTERNUT SQUASH BISQUE

2 medium butternut squash, halved and seeds removed
2 tablespoons unsalted butter
2 large leeks (white parts only)
2 tablespoons grated fresh ginger
6 cups chicken broth
1 to 2 teaspoons kosher salt
Sour cream (for garnish)
Candied ginger, chopped (optional, for garnish)

Preheat oven to 400 degrees F.

Line a baking sheet with foil and place squash halves face down without crowding.

Bake for 45 minutes to 1 hour, or until tender. Scoop out flesh and reserve and discard the skins.

Heat butter in a stock pot over medium heat. Add the leeks and cook, stirring until translucent. Add ginger, stir well and cook until the leeks are tender but not browned, about 7 minutes more.

Add the squash and 4 cups of chicken broth and stir well, and cook for 20 minutes. Cool slightly.

Carefully transfer soup in small batches to a food processor or blender and pulse until smooth.

Return soup to the stock pot and add the remaining 2 cups of stock and 1 teaspoon of salt. Taste and add more salt to taste. Cook for 5 minutes until heated through.

Divide among six bowls, add sour cream and candied ginger if desired. Serve with a nice Riesling.

Makes 6 servings
Source: Pacific Northwest Wining and Dining and DeLille Cellars in Woodinville, Washington