Butternut Squash Soup

Ingredients

For the Soup

  • 5 medium acorn squash
  • 4 small butternut squash, diced
  • 1 tbsp. shallots, chopped
  • 2 tsp. garlic, chopped
  • ½ teaspoon nutmeg, salt, and white pepper to taste
  • 2 tbsp. light brown sugar
  • 2 tbsp. sour cream
  • 3 c chicken broth
  • 2 c heavy cream
  • 2 tbsp. honey

For the Cinnamon Cream

  • 1/4 c sour cream
  • 1/8 tsp. cinnamon
  • Kosher salt, nutmeg, and white pepper, to taste

Instructions

  1. Remove the tops and a small portion of the bottoms of the squash.
  2. Scoop out the seeds and the pulp, leaving ¼ inch inside.
  3. Soak the seeds in saltwater for 10 minutes and roast in 300-degree oven.
  4. Season the whole squash with salt, white pepper and some of the nutmeg.
  5. Place in same oven for 25 minutes with the lids.
  6. In a saucepot, sauté the shallots, garlic and butternut squash.
  7. Add chicken stock and heavy cream and bring to a simmer until squash is soft.
  8. Puree until smooth and season to taste with the remainder of nutmeg, salt, pepper, brown sugar and honey.
  9. Keep warm until service.
  10. To make the cinnamon cream, stir all ingredients and chill until service.
  11. For Presentation, ladle 6 to 8 ounces of soup into baked squash.
  12. Top with cinnamon cream and toasted seeds. Serve with lid on for presentation and then remove.