Butternut Squash Bisque

Ingredients

• 2 tablespoons unsalted butter
• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 3 cups vegetable stock
• 1/2 cup heavy cream
• Salt and white pepper, to taste
• Toasted pumpkin seeds, to garnish

Directions

1. Melt the butter in a wide pot over medium heat. Add the onion and cook for 5 minutes until soft. Add the garlic, ginger, cinnamon, and nutmeg, and stir for 30 seconds until fragrant.
2. Add the squash and stock. Bring to a boil, then reduce to a simmer, cover, and cook for 20 minutes, until the squash is completely tender.
3. Blend with an immersion blender until completely smooth. Stir in the cream and warm gently — do not boil. Season with salt and white pepper.
4. Serve in warmed bowls, scattered with toasted pumpkin seeds.