Squash Soup with Cranberry Chutney

By miss5elements

Ingredients

• 2 c fresh or frozen cranberries
• 1/2 c sugar
• 1/2 c orange sugar
• 7 lbs assorted squash (butternut, acorn, kabocha)
• 2 t salt, divided
• 1/2 t pepper, divided
• 1/4 t ground nutmeg
• 4 T unsalted butter
• 1 med onion, chopped
• 4 c stock (chicken, vegetable, turkey)
• 1/2 t ground ginger
• 1/4 t ground cardamom
• 1 c heavy cream
• Salt & Pepper
• 12 gingersnap tuile cookies (available at fine patisseries)

Details

Preparation time 40mins
Cooking time 150mins
Adapted from instyle.com

Preparation

Step 1

1. Preheat oven to 350F.
2. In a small saucepan, combine cranberries, sugar & orange juice. Heat to boiling; reduce heat & simmer for 7 min or until berries have burst & mixture has thickened. Remove from heat; let cool.
3. Cut squash in 1/2 & discard seeds, then cut into equal-size chunks.
4. Place in roasting pan. Add 1/2c water. Season w/1t salt, 1/4t pepper & nutmeg.
5. Cover w/ foil & roast for 1 hour or until tender. Let cool.
6. Remove flesh & puree in food processor.
7. In Dutch oven, melt butter over med heat. Add onion & saute until tender but not browned, ~5 min.
8. Add pureed squash & cook until heated through, ~ 10 min.
9. Add remaining salt & pepper, stock, ginger, & cardamom.
10. Bring to a boil; reduce heat & simmer, stirring occasionally, for 20 min.
11. Working in batches, puree soup in blender or food processor.
12. Return soup to Dutch oven. Stir in heavy cream. Heat through.
13. If soup seems thick, dilute to desired consistency w/ extra stock. Season w/salt & pepper to taste.
14. To serve, ladle into 8 oz soup bowls & garnish w/cranberry chutney & a gingersnap tuile cookie.