Chef Eric Ripert’s Butternut Squash, Ginger and Turmeric Soup
1 large butternut squash, peeled seeded and chopped (around 5 cups)
1 tablespoon ginger, chopped
1 teaspoon ground turmeric, plus more for finishing
4 tablespoons (1/2 stick) unsalted butter
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.
Cook at a simmer until the squash is completely tender, about 15 to 20 minutes. Remove from the heat.
Transfer the mixture to a blender and purée until smooth, taste the soup and adjust the seasoning if necessary.
Serve the soup in warmed bowls, garnished with a sprinkle of turmeric.