1/2 stick butter
1 large yellow onion
1T coriander seeds
1/2t crushed red pepper
1t cardamon pods
1oz candied ginger
2ea medium butternut squash (peeled, seeded, and cut into 1 inch cubes)
1cp white wine
enough water / broth to just cover
1cp heavy cream
Melt butter in large pot over medium heat, add onion, garlic, spices, and ginger. Saute until the spices are aromatic and onion is translucent. Add butternut squash, stir to coat, add water and
wine. Cover pot, increase heat to high, and set timer for 20 minutes.
Once timer goes off, check butternut squash, should be fork tender. Using an immersion blender or a regular blender, working in batches, puree the soup and return to stove on low heat. Add heavy cream and season with salt and pepper to taste. Serve.