Roasted Banana Squash Soup with Apples and Ginger

Note from Cheri: This recipe was given to me by chef Willie White of New Brunswick, Canada's fabulous Algonquin Hotel. This recipe was the elegant opening course to one of the finest meals I have ever eaten. No, it doesn't contain roasted bananas, but rather roasted banana squash. Follow this link to learn more about New Brunswick, it's regional cuisine, The Algonquin Hotel and lots more recipes!

1 1-1.5 pound banana squash (ask your produce manager), diced 1 whole apple (any type but macintosh) 1 oz. fresh ginger, peeled and grated 32 oz. chicken stock 1/2 finely chopped white onion 4 oz. heavy cream 2 oz. butter salt and pepper to taste For Garnish 3 oz. sour cream choppes fresh basil and parsley

Serves 4 Sauté onion, apple and banana squash in butter. Season with salt and pepper, add ginger and sauté for a few minutes until tender. Add stock. Bring to a boil and simmer for about 45 minutes. Add cream and pureé entire mixture. Pass through a strainer, then bring back to a boil. Serve with sour cream and fresh herbs as a garnish.