BUTTERNUT SQUASH SOUP

1 RIPE BUTTERNUT SQUASH (ABOUT 2#)
3 TBS. OLIVE OIL
SALT AND FRESHLY GROUND PEPPER
2 SMALL SHALLOTS DICED
1/2 SMALL ONION DICED
1 INCH PIECE OF FRESH GINGER, PEELED AND SLICED THIN
1 T BUTTER
1/4 tsp. CINNAMON
1/8 tsp. CAYENNE PEPPER
3 CUPS CHICKEN BROTH
3/4 CUP LITE COCONUT MILK (SUCH AS "THAI KITCHEN")

Preheat oven to 350 degrees F. Cut the squash in half horizontally, drizzle with 2 T olive oil and season with salt and pepper. Place cut side down on a heavy duty baking sheet. Cover tightly with aluminum foil and bake for about 1 hour or until the flesh yields to the touch. Remove from the oven.



While the squash is cooling, warm the butter and the remaining T of olive oil in a heavy bottomed 4 quart pot. Add the onions and shallots and cook until translucent. Add a pinch of salt. Add the ginger and crush with a wooden spoon against the side of the pot.



Meanwhile with a large spoon remove the seeds of the squash. Scoop out the flesh and transfer into the pot. Stir well to coat with the onion mixture and lightly caramelize the squash. Add the chicken broth, coconut milk, cinnamon and cayenne pepper. Season to taste with salt and pepper. Bring the soup to a boil.
Blend the soup in batches. You should have a slightly coarse puree. To serve, gently reward the soup. Garnish with a dollop of sour cream and sliced toasted almonds or walnut pieces.

Notes: -When blending hot liquids it's important not to overfill the blender. Start the blender on low speed and increase to high. We also like to cover the top of the blender with a kitchen towel.
-To create well balanced, deeply flavored dishes, we recommend seasoning your food throughout the cooking process.

- It's important to use lite coconut milk because it has a more subtle flavor and won't overwhelm the delicate taste of the squash.