From: Robert Gadsby, Noe Restaurant & Bar, Houston and Los Angeles . Yield: 8 servings.
3 oz. unsalted butter
1 1⁄4 lb. butternut squash, peeled, seeded and diced
4 oz. peeled and sliced onions
4 oz. peeled and chopped fresh ginger
3 1⁄2 cups water
to taste, coarse salt and white pepper
In a sauce pan, melt butter over medium heat. Saute onions until translucent. Add the squash and ginger. Season with salt and pepper. Cook for 15-20 minutes, stirring occasionally, until nicely caramelized but still firm. Add the water and raise the heat to high. Bring to a boil. Reduce heat and simmer for 20-25 minutes or until squash is tender. Transfer the soup to a blender or food processor and puree until smooth. Correct the seasoning and ladle into bowls. Garnish with shaved, toasted almonds.
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