Difficulty: Medium - experience needed
2 think slices peeled fresh ginger
2 tsp coriander seeds
10 whole black peppercorns
2 Tbs unsalted butter
1 Spanish onion, cut into 1/2'' pieces
Pinch of cayenne pepper
6 cups low sodium chicken stock
1 sweet potato
2 small (1 3/4 lb each) butternut squash peeled, halved & cut into 1" pieces
Using a vegtable peeler, remove zest from oragne in long strips reserving flesh for another use. Make a bouquet garni by wrapping zest, ginger, coriander & peppercors in a piece of cheesecloth; tie kitchen twine around top of bundle.
In a medium stockpot, melt butter over med. heat. Add onlino and cayenne pepper, cook stirring occasionally until onion is soft and starts to brown, 4-5 minutes. Add bouquet garni, cook 2 minutes more. Add stock & bring to boil.
Add sweet potato and squash to pot; return to a gentle simmer and partially cover.
Cook until vegetables are just beginning to fall apart, about 25 minutes. Remove from head and let coold slightly.
In a blender, puree soup in batches being careful to not fill more than halfway.
After blending the soup, refridgerate until a short time before serving. Then, cooking on low, heat thoroughly.
This soup does not freeze particularly well. If it is frozen, it needs to be blended again before serving so regain the smooth texture.