cookware
1 | Preheat the oven to 425°F. Defrost stock in a pot if needed. |
2 | Line a baking sheet with foil and drizzle some olive oil over the foil. Transfer the cubes of butternut squash to the baking sheet as you process them. Drizzle more olive oil on top of the butternut squash and toss. Roast at 425°F for 30 minutes or until tender, rotating half way through. |
3 | While the squash is roasting, melt the butter in the dutch oven and bloom the spices for a minute, then sauté the onions, shallots, leeks, lemongrass, and ginger and garlic for ten minutes or until tender. |
4 | Add the roasted squash, vegetable stock, coconut milk, cream and salt to the sautéed mixture. Bring to a boil and reduce heat and simmer for 30 minutes. |
5 | Turn heat off and purée using an immersion blender. |
6 | Garnish with chopped pistachios and crème fraîche. Serve with crisped baguette. |
source: Ryan Scott