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Ingredients
US|METRIC
6 SERVINGS
- 2 1/2 lb. butternut squash (peeled and cut into 2-inch cubes)
- 8 Tbsp. olive oil (divided)
- salt
- freshly ground pepper
- 1 onion (medium, coarsely chopped)
- 2 celery ribs (medium, cut into 1-inch pieces)
- 1 leek (medium, white and tender green, coarsely chopped)
- 1 carrot (large, cut into 1-inch pieces)
- 1 Tbsp. fresh ginger (finely chopped)
- 1 Tbsp. fresh thyme leaves (or 1 tsp. dried)
- 1 qt. vegetable stock
- 1/4 cup heavy cream (cold)
- 2 scallions (medium, minced)
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