Place squash in a baking dish whole, taking a knife and puncturing it two or three times. Wrap sweet potato in tin foil. Bake both at 350 until tender (potato will likely be done in 1 hour, squash may take longer). When cool, remove flesh from both and mash with a fork. Set aside. Saute chopped onion and ginger until just translucent and then put this mixture in the soup pot with the mashed squash and chicken broth. Cook roughly an hour. Add more broth, water, or cream if you prefer to get the consistency you wish. Can be pureed in the Cuisinart or with a stick blender to get a smoother consistency. Add salt and pepper to taste and garnish with cilantro or sage butter. Serve immediately, but can be stored in refrigerator several days.
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