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Butternut Squash Soup with Ginger Cream

Ingredients:

2 tsp. butter 2 cloves garlic minced 1 onion, diced 1 celery stalk, diced 2 tsp. minced fresh ginger 5 cups chicken stock 3 cups diced butternut squash 1 small sweet potato peeled and sliced

¼ cinnamon stick ¼ tsp. ground nutmeg ½ cup white wine ½ cup half and half ½ cup heavy cream (cold) juice from one lime 1 TBS. Wildwood Blends All-Purpose Seasoning

Cut up squash into chunks drizzle with little olive oil season with all purpose blend to taste roast 425° oven aprox. 30/40 min. hold on side.

In soup pot melt butter add garlic, onion, celery and half the ginger. Cook until onions and celery are tender.

Add stock, squash, sweet potato, cinnamon stick, and nutmeg. Simmer until potato and squash are tender. (about 25 min.)

Remove cinnamon stick. Puree soup until smooth (run trough fine sieve for extra smooth texture).

Return to to medium heat on stove, add wine, half and half, lime juice and all purpose blend to taste (1 TBS.). Hold just below a simmer reduce slightly.

Whip the heavy cream til peaks, fold in remaining ginger. Serve hot with dollop of cream on top to garnish.
Chef Leonard's Note: Fresh pumpkin makes a great substitute in stead of the squash.