Ingredients:
2 butternut squash
1 acorn squash
1 acorn squash
1/4 tsp ground nutmeg
1/4 cinnamon
1/4 cinnamon
1/2 stick unsalted butter
1 white onion finely diced
1/2 tsp kosher salt
1/4 tsp ground white pepper
1/4 tsp ground ginger
1/4 tsp ground cardamom
4 cups chicken stock
1 cup heavy cream (may substitute with half & half or coconut milk)
1 sprig of fresh rosemary
Directions:
Directions:
- Preheat the oven to 350 degrees Fahrenheit. Cut all the squash in half and scoop the seeds out. Melt 2 tablespoons of butter in the microwave and brush the cut sides of the squash. Season with salt, pepper and nutmeg. Put the squash cut side down in a pan and roast until tender. About 1 to 1.5 hours. Cool the squash and scoop out the insides. Purée in food processor and reserve for later use.
- In a medium stockpot, melt the remaining butter. Saute the onions over low heat, and making sure it doesn't brown.
- Add the puréed squash and cook over very low heat until heated through, stirring occasionally.
- Season with the salt, pepper, ginger, and cardamom.
- Still in low heat, pour in the stock and bring to a boil, stirring often. Cook about 20 minutes.
- Put a sprig of rosemary to the heavy cream and heat the cream through.
- Remove the rosemary and pour the cream into the soup.
- Transfer to a blender and process, for 2 or 3 minutes. Adjust the seasoning to taste.
- Serve with cranberry and orange relish (do not skip this, as it really takes the soup to the next level). I used this recipe for the cranberry and orange relish.
