Prep 30 mins
Cook 50 mins
From Gourmet magazine's November 1990 issue.
- 2 cups onions, finely chopped
- 2 butternut squash, peeled and cut into 1-inch pieces (about 8 cups)
- 1⁄3 cup peanut oil
- 1⁄4 cup minced fresh dill
- 1⁄2 teaspoon ground ginger
- 1⁄2 cup dry white wine
- 1 cup fresh orange juice
- 2 quarts chicken stock
- 1 cup whipping cream
- In a kettle cook the onion and the squash in the oil over moderate heat, stirring, until the onion is softened. Add the dill and the ginger and cook the mixture, stirring, for 2 minutes.
- Add the wine and boil until the liquid is reduced by half.
- Add the orange juice and the chicken stock, boil for 5 minutes, then reduce to a simmer, covered partially, for 20 to 25 minutes, or until the squash is tender.
- In a blender or food processor, puree the mixture in batches until it is smooth. Return the pure to the kettle and boil it until it is reduced by one quarter. Stir in the cream.
- Season with salt and pepper to taste.