Courtesy of PureZing

Serves 4-6

INGREDIENTS:

1 large Butternut squash (approximately 8 cups)
1 cup chopped onions
3 leeks, chopped (use only white and light green area)
2 cloves garlic, pressed
3 teaspoons ginger, pressed, grated or finely minced
4 cups organic or homemade chicken stock
2 Tablespoons butter
1 cup dry white wine
Sea salt and freshly ground pepper to taste

DIRECTIONS:

Cut squash into half lengthwise, clean out seeds and place cut side down on a baking sheet. Add a little water to the baking sheet to help steam squash.

Bake at 400 degrees for 45 minutes. Cool, peel off skin and cut squash into large chunks.

In a large pot, sauté the onions, ginger, leeks, and garlic in the butter until soft.

Add the chicken stock, and wine. Simmer 20-30 minutes.

Fill blender or food processor with 1-2 ladles each of stock and squash. Puree. Pour puree into pot. Continue with batches of stock and squash until all is pureed. Add Sea salt and pepper to taste.

Simmer 20-25 minute until hot.

Freezes well.