23
Garnish
1 Cranberry Relish
1 Cardamom Cream
1/2 recipe Spiced
Caramelized Pecans
4 tablespoons
pumpkin seed oil
Savory Squash Soup
Makes 2 Quarts
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 or vegetable stock, heated
1 cup heavy cream
1 sprig of fresh rosemary
METHOD
1
Preheat the oven to 350 degrees F.
2
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 the Multichopper. Reserve. (You should have about
4 cups of puréed squash.)
3
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.
4
Pour in the stock and bring to a boil, still over low heat, stirring often.
Cook about 20 minutes.
5
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. To serve, ladle the soup into heated bowls.
Place a tablespoon of Cranberry Relish in the center, top with a dollop of
Cardamom Cream, then sprinkle with chopped pecans. Drizzle pumpkin
seed oil over soup.
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Recipe Notes
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