for 4 person

1 tbsp	butter
2	shallots, finely chopped
2 cm	ginger, finely grated
1 ⅕ kg	squash (e.g. Muscade), cut into pieces (yields approx. 900 g)
½ dl	white vermouth (e.g. Noilly Prat)
8 dl	vegetable bouillon
	salt and pepper to taste

How it's done

Heat the butter in a pan. Briefly sauté the shallots and ginger, add the squash and cook for approx. 5 mins. Pour in the vermouth, reduce to approx. half the amount. Add the stock, bring to the boil, reduce the heat, cover and simmer for approx. 20 mins. Blend the soup, season.

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