Butternut Squash Soup, Prepared by Chef Bill Rosenberg of NoMa Social
4 butternut squash (peeled, seeded and cut into 2 inch cubes) 2 spanish onions (roughly diced) 5 pieces celery (rough diced) 1 1.5 inch piece giger (peeled) 1/2 pound butter chicken stock, just to cover 1 cup brown sugar 1/4 cup granulated sugar or more or less to taste salt and pepper to taste
1. Place all ingredients into a large stock pot except sugars and salt and pepper. 2. Bring to a boil and reduce to simmer, cook until vegetables are soft. Remove from heat and puree in a blender until smooth. (use caution as soup is hot, cover lid to blender with a hand towel and only fill blender slightly higher than half way full) once finished blending pour into another pot. Once finished blending soup add sugars and adjust seasonings. 3. Garnish with fresh cranberry sauce and crushed ginger snap cookies.