Ginger Roasted Butternut Soup

This is a little time-consuming, but worth it! If you don't have vermouth, try a dry white wine instead or just leave it out entirely. But the vermouth really makes it good!

Ingredients

2 small butternut squashes
2 Tbsp olive oil
1 Tbsp butter
1/2 cup diced onion
2 Tbsp dry vermouth
3 cups vegetable broth
1 Tbsp jarred minced ginger
2 Tbsp minced fresh chives, plus more for garnish
1 cup half & half
Salt & pepper to taste

Directions

• Preheat oven to 400º. Cut squashes in half and remove seeds. Cut each half into quarters and put in large pan. Toss with olive oil, then roast until very soft, about an hour.
• Allow squash to cool, then remove skins and process squash in food processor until smooth.
• In a large pot, melt butter over medium heat and cook onions until they begin to become clear. Add the vermouth and lower the temperature to low, then cook until all the vermouth is gone.
• Add the butternut puree, vegetable broth and ginger and season to taste with the salt and pepper. Cover and bring to a boil, then simmer for at least 30 minutes, preferably several hours.
• After at least 30 minutes, add chives and half & half and add more salt and pepper if needed. Cover and simmer for five minutes.
• Serve topped with chives and with a crusty bread.

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