Roasted Butternut Squash Soup

I made this soup for Thanksgiving last year. Family members are already asking if I'm making it again. The answer is no. I refuse to repeat the same exact Thanksgiving dinner year after year. The core menu stays the same, I just like to tweak the appetizers a bit. I realize that its gonna be tough to find a soup to top this one. I'm thinking something along the lines of a chopped salad loaded with toasted pecans and cranberries. Either way they will whine about the disappearance of last years soup. This recipe comes from Susanna Foo, winner of two James Beard Awards. I have been dining in her restaurants in Philadelphia for many years. Many credit Susanna Foo for having brought Chinese food onto the modern realm. I credit her for a really delicious butternut squash soup.

• 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.