Butternut Squash Soup with Scallion Cream

• Two 2-pound butternut squash, peeled and cut into 2-inch cubes
• 1 stick (4 ounces) unsalted butter4 tablespoons melted
• Salt and freshly ground pepper
• 1 medium onion, coarsely chopped
• 2 medium celery ribs, cut into 1-inch pieces
• 1 medium leek, white and tender green, coarsely chopped
• 1 large carrot, cut into 1-inch pieces
• 1 tablespoon finely chopped fresh ginger
• 1 tablespoon fresh thyme leaves
• 2 quarts chicken or vegetable stock or canned low-sodium chicken broth
• 1/2 cup cold heavy cream
• 2 medium scallions, minced
• 2 fresh chives, coarsely chopped

1. Preheat the oven to 375.
2. In a large roasting pan, toss the squash with the 4 tablespoons melted butter and a pinch each of salt and pepper.
3. Roast for about 40 minutes, stirring occasionally, until the squash is tender.
4. Meanwhile, melt the remaining 4 tablespoons butter in a large saucepan.
5. Add the onion, celery, leek and carrot and cook over moderate heat, stirring occasionally, until barely softened, about 8 minutes.
6. Stir in the ginger, thyme and roasted squash.
7. Add the stock and bring to a boil over high heat.
8. Partially cover, reduce the heat to moderately low and simmer until the vegetables are very tender, about 20 minutes.
9. Working in batches, puree the soup in a blender.
10. Return the soup to the saucepan and season with salt and pepper.
11. Reheat the soup.
12. In a medium bowl, whip the heavy cream until soft peaks form.
13. Add the scallions and a pinch of salt and whip to firm peaks.
14. Ladle the soup into bowls or shallow soup plates and garnish with a dollop of the scallion cream and a sprinkling of the chives.
15. Serve at once.

butternut squash, salt, onion, celery, green, carrot, fresh ginger, thyme, chicken, cold heavy cream, scallions, fresh chives

Taken from www.foodandwine.com/recipes/butternut-squash-soup-with-scallion-cream (may not work)