Winter Squash Soup

Step 1

Preheat oven to 375°F(180°C).

Step 2

Place squash cut-side down in a pan filled with 1/2-inch(1.25 cm) water. Roast squash until tender(about 45-60 minutes). Cool,seed,scoop out the flesh and set aside

Step 3

Preheat oven to 425°F(210°C).

Step 4

Slice red bell pepper in half through the stem and flatten each piece. Place the pepper on a aluminum foil on the the preheated oven's middle shelf. Cook for 10-15 minutes,turning on all sides until blackened.

Step 5

Remove cooked pepper from the heat. Set aside for 15 minutes.

Step 6

Peel,seed,and process in a food processor with several tablespoons of chicken broth. Set aside.

Step 7

Heat olive oil in large saucepan. Add ginger and diced onion and cook for 15 minutes over low heat.

Step 8

Add semidry white wine,increase the heat,and bring to a boil until mixture is reduced by half (about 3-5 minutes). In a blender or food processor,combine onion mixture , chopped squash , remaining chicken broth , nutmeg , thyme and salt. Process until smooth.

Step 9

Transfer the soup back to the pan and heat for 2-3 minutes. Remove winter squash soup from heat and top each portion with a spoonful of red bell pepper puree. Add freshly ground black pepper to taste . Serve with Gruyere Croutons.

Step 10

Gruyere Croutons: Preheat broiler.

Step 11

Butter one side of each bread slice. Place bread,buttered side up,on a baking sheet. Broil until golden,about 1 minute.

Step 12

Turn bread slices over. Sprinkle Gruyere cheese,then thyme and sage over. Add seasoning to taste. Broil until cheese melts.