<em>Serves 8</em><br><br> 1 large butternut squash, peeled seeded and chopped (around 5 cups)<br> 1 tablespoon ginger, chopped<br> 1 teaspoon ground turmeric, plus more for finishing<br> 4 tablespoons (1/2 stick) unsalted butter<br> Fine sea salt and freshly ground white pepper to taste

In a large pot, combine the squash, ginger, turmeric, butter, salt and pepper, and add 3 cups water to cover the squash by one inch. Bring the mixture to a simmer.<br> Cook at a simmer until the squash is completely tender, about 15 to 20 minutes. Remove from the heat.<br> Transfer the mixture to a blender and purée until smooth, taste the soup and adjust the seasoning if necessary.<br> Serve the soup in warmed bowls, garnished with a sprinkle of turmeric.