Butternut Squash Soup chef keith snow.
Name:	Butternut Squash Soup
Description:	Butternut squash is very versatile, you can use it many ways. Its tasty, hearty, healthy and it lasts for weeks in a cool dark place before cooking
Ingredients:	1 medium butternut squash about 2 pounds (or sweet potato) 1 small onion, minced 1 stalk diced celery 1 Tbs. freshly grated ginger - optional 3 Tbs. butter 2 cups chicken broth 1/2 cup organic heavy cream 1-2 cups water, as needed pinch fresh grated nutmeg Sour cream for garnish
Directions:	1-Preheat oven to 350 degrees. 2-Cut squash in half lengthwise and scoop out the seeds. Arrange the halves in roasting pan that has been greased with olive oil or butter. Bake squash in the oven for 40-45 minutes or until very tender. Set aside to cool. 3- When the squash is completely cool, scoop the flesh from the skin. 4-While the squash is baking, cook the onion and the celery (optional ginger) in the butter in a saucepan, over moderately low heat, for 5 minutes until the onion and celery is softened. 5-Add the broth and simmer the mixture for 10 minutes, covered, add the squash pulp to the saucepan. 6- Transfer the mixture to a blender or food processor, in batches, and puree until smooth. Add enough water to achieve the desired consistency, and salt and pepper to taste. 7-Return the soup to the saucepan, add cream and cook over moderate heat until it's hot. Cooks Note: Garnish each serving with a heaping teaspoon of real sour cream.
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