So, we have the butternut squash. Peel it, rinse it and dice it in to smaller pieces and put them aside. The butternut is ideal for a lot of things like roasting,boling to mash, frying and so on. Quite similar to a sweet potatoe, but less soft and mushy when cooked. To this soup you could use an other type of pumpkin/squahs like muscat, wich has similar taste and texture.
When you have the butternut, you really can use a bit of whatever. You don't need to use a lot more, but doing that you add more flavour and texture. As long as you don't exceed the amount of "other stuff" with the amount of butternut. I had stuff like celeriac (in the picture peeled with a victorinox breadknife, one of two things in a kitchen I absolutely love to do, and yes, maybe I'm a bit insane), carrot, potato, parsnip and some cabbage (mostly the stem) all cut into smaller pieces.
And, of course, some spices. You can start by sauteing onion, garlic and celery at first in some olive oil until soft and sweet before adding the rest.
The ginger and chili went in the bouquet garni, along with some bay leaves, cinnamon, thyme and parsleystems. All these flavours love to mingle with butternut. Chili and ginger and cinnamon are real enhancers of butternut. The reason why I don't want pieces of chili and ginger in the soup is that when mixed, there will be small pieses of them swiming around. I just want it smooth. That's why they get tied up.
Art.
So start of with the onion, garlic and celery in some olive oil and or butter. Add the rest of ingredients and saute a bit. Then add some white wine, some chicken stock or vegetarian and water. Boil until all is soft and take out the bouquet. Mix with a handblender well until smooth. Put the soup back on heat and add cream. Balance the taste with salt, tabasco and redwine vinegar.
Serve by it self or with some roasted bread or like here with a foccacia. Try also adding some nice things in the soup like fried veggies or fried fish. Enjoy and good luck!
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