Donna says this is a must-get soup every time she travels, and was so excited to see the recipe on his website. A perfect dish for the fall and winter!
Ingredients
- 2 butternut squash (about 3 3/4 pounds)
- 1 acorn squash (about 1 3/4 pounds)
- 6 tablespoons (3/4 stick) unsalted butter
- 1 white onion (about 4 ounces), peeled, trimmed, and finely diced
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground white pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cardamom
- 4 cups homemade Chicken Stock (see separate recipe) or Vegetable Stock, heated
- 1 cup heavy cream
- 1 sprig of fresh rosemary
Garnish
- 1 recipe Cranberry Relish (see separate recipe)
- 1 recipe Cardamom Cream (see separate recipe)
- 1/2 recipe Spiced Caramelized Pecans (see separate recipe)
- 4 tablespoons pumpkin seed oil
- Preheat the oven to 350 degrees F.
- Cut each squash in half and discard the seeds. Brush cut sides with 2 tablespoons of melted butter. Season with salt, pepper, and nutmeg. Arrange the squash cut side down in a roasting pan and bake until tender, about 1 hour. Cool, scoop out the insides of the squash, and purée the flesh in a food processor. Reserve. (You should have about 4 cups of puréed squash.)
- In a medium stockpot, melt the remaining 4 tablespoons of butter. Over low heat, sauté the onion. Do not allow it to brown. Add the puréed squash and cook over very low heat until heated through, stirring occasionally. Do not allow it to bubble up. Season with the salt, pepper, ginger, and cardamom.
- Pour in the stock and bring to a boil, still over low heat, stirring often. Cook about 20 minutes.
- In a small saucepan, heat the cream with the rosemary sprig. Remove the rosemary and pour the cream into the soup. Transfer to a blender or food processor and process, in batches, for 2 or 3 minutes. Adjust the seasoning to taste.
Note: If desired, bake small squash until tender, scoop out, and use as individual serving bowls.
Makes 2 quarts
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