3 to 3 1/2 pounds butternut squash, peeled and cut into 1 - 1 1/2" pieces
2 Tbsp. Butter Olive Oil or Sweet Butter Olive Oil
3 c. chicken or vegetable broth
1/4 c. Maple Balsamic or Honey Ginger White Balsamic
1 tsp. minced fresh ginger
1/2 c. heavy cream
1/4 tsp. rough chopped fresh cilantro or chives
sea salt and black pepper for seasoning
Heat oven to 400F. Arrange squash pieces on a baking sheet with parchment paper or a silicon baking mat. Brush squash with Butter Olive Oil and season with some sea salt and black pepper. Place in the oven and roast for 20 to 25 minutes or until the flesh is soft and tender.
In a 6 quart pot, add squash, broth, balsamic and ginger. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. Using a stick blender, puree the mixture until smooth. Stir in heavy cream and return to a low simmer. Season with the additional sea salt and pepper, if desired, and stir in cilantro or chives.
Garnish with additional cilantro or chives.