Butternut Squash Puree with Fresh Ginger and Sautéed Apples

The Gourmet Spoon Recipe Box
www.thegourmetspoon.com

• 8 tablespoons safflower oil
• 2 tablespoons minced fresh ginger
• 1 onion, peeled and sliced
• 1 leek, white only, well washed and sliced
• 3 stalks celery, well washed and sliced
• 4 oz white wine
• 2 lbs peeled, seeded and roughly chopped butternut squash
• 6 cups chicken stock, more if needed
• salt, to taste
• nutmeg, to taste
• white pepper, to taste
• 2 bulbs whole ginger, peeled
• 3 apples, peeled, split, seeded and diced
• 2 oz crème fraiche

Heat 2 tablespoons of the safflower oil in a 6-quart saucepot over medium heat. Add the 2 tablespoons minced ginger, onion, leek and celery. Sweat the vegetables without browning. Add the white wine and bring to a boil. Reduce until the liquid is no longer runny. Add the squash and chicken stock and seasonings. Bring back to a boil and reduce to a simmer. Cook 20 minutes until squash is very tender. Place in a blender or food processor and puree. Adjust seasonings and strain, if desired. Return to saucepot.

Julienne the 2 bulbs of whole ginger. In a small saucepot, heat the ¼ cup safflower oil over medium heat. When hot, drop one sliver of ginger in the pot. It should immediately begin to fry; if not, let the oil heat 1-2 minutes more. Add the rest of the ginger to the oil and fry quickly, 10-20 seconds until ginger is light golden brown. Remove with a slotted spoon or skimmer and drain on paper towels.

In a 10-inch sauté pan, heat 1 tablespoon of the safflower oil over medium heat. Add the diced apples and sauté until tender, 3-5 minutes. Add to soup.

To serve, ladle soup into bowls and garnish with crème fraiche and fried ginger. Serves 6-8