Makes 4 to 6 servings, 3 tablespoons olive oil, 1/3 cup peeled and diced fresh ginger, ½ cup diced carrots, ½ cup diced celery, 1 cup...

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Makes 4 to 6 servings

3 tablespoons olive oil

1/3 cup peeled and diced fresh ginger

½ cup diced carrots

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½ cup diced celery

1 cup diced onion

3 pounds butternut squash, peeled and chopped

6 cups vegetable stock

Kosher salt, to taste

Ground white pepper, to taste

½ teaspoon cinnamon

1 cup heavy cream

1. In a 6-quart stockpot, heat the oil over medium-high heat. Add ginger, carrots, celery and onion and sauté until vegetables begin to soften, stirring frequently, about 3 to 5 minutes. Add squash and stir well. Add vegetable stock and bring to a boil. Add salt, pepper and cinnamon.

2. Reduce heat and simmer, uncovered, until vegetables soften, about 20 minutes. Using a handheld blender or food processor, purée the mixture while slowly adding the cream. Process until smooth and velvety. (This can be done a day in advance. Cool the soup, cover and refrigerate. Reheated when ready to serve.)

From “Ray’s Boathouse: Seafood Secrets of the Pacific Northwest” by Ken Gouldthorpe and Charles Ramseyer

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