In a sauce pan, melt the butter over medium heat. Saute onions until translucent. Add the squash and ginger, season with salt and pepper. Cook for 15-20 minutes, stirring occasionally, until nicely caramelized but still firm.
Add the water and raise the heat to high and bring to a boil. Reduce heat and simmer for 20-25 minutes or until squash is tender.
Transfer the soup to a blender or food processor and puree until smooth.
Correct the seasoning and ladle into bowls.
We like to garnish with pepitas and currants in the bowl and top with creme fraiche, finely chopped almonds, and chives. At the restaurant, the creme fraiche had almond taste.
We ate this at Noe in the Omni Hotel in Houston for our 15th wedding anniversary.
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|Serving Size: 1 Serving (407g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 156 (67%)|
|Amt Per Serving||% DV|
|Total Fat 17.3g||23 %|
|Saturated Fat 10.8g||54 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 45.2mg||14 %|
|Sodium 57.4mg||2 %|
|Potassium 582.3mg||15 %|
|Total Carbohydrate 20.9g||6 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 17.4g|
|Protein 2.1g||3 %|
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Calories per serving: 233
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