I had a birthday feast last weekend. I was hoping for pictures, but none have surfaced yet. I promise to post as soon as they are passed on to me.
I will post each course separately.
Roasted Squash Soup
6 cups butternut squash, peeled and diced
3 cups vegetable broth or chicken
1 cup white wine
1/2 cup heavy cream
1 teaspoon grated ginger
1/2 teaspoon nutmeg
salt and pepper
Preheat oven to 450 degrees, toss diced squash with olive oil and season with salt and pepper. Pour squash into a large baking dish and spread into an even layer. Roast squash until it starts to brown, turn oven to broil for a few minutes to brown further. Remove from oven and add wine, scrape the bottom of the pan to loosen juices.
Transfer contents to a large pot, add stock and set to a low temperature. Use a hand blender to purée the contents, adding more stock if necessary. If you do not have a hand blender, you can use a regular blender in batches. Add nutmeg and ginger, raise heat to medium and let soup cook until just starting to boil. Reduce back to low and carefully add cream. Add more salt and pepper to taste.