- A 2 1/2 pound butternut squash
- 2 medium parsnips
- 3 tablespoons olive oil
- 3 shallots sliced
- 3 garlic cloves minced
- 1 tablespoon grated fresh ginger
- 1/2 cup dry white wine
- 1/2 teaspoon ground cinnamon
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1 1/2 tablespoons honey
- 7 cups of chicken or vegetable stock
- salt and pepper
Preheat oven to 300 degrees. Peel the butternut squash. Remove the seeds, cut into 1 inch pieces. Cut off tops pf parsnips, peel and cut into 1 inch pieces. Place squash and parsnips on large baking sheet. Spoon 2 tablespoons of olive oil over vegetables, coat well. Bake for 1 hour until soft. Set aside.
In a stockpot combine remaining oil, shallots, and garlic. Cook for about 3 minutes till soft and lightly golden. Add ginger and wine, simmer 5 minutes. Stir in cinnamon, cream and butter. Cook until reduced by half. Add squash, parsnips, honey and stock, bring to a boil. Reduce heat, cover and simmer for 30 minutes. Let soup cool down for about 20 minutes. Puree soup in a blender in batches. Season with salt and pepper. Drizzle with basil oil, or top with a crouton.