Savory Squash Soup

By á-174942

Ingredients

• GARNISH:
• 2 butternut squash - (abt 3 3/4 lbs)
• 1 acorn squash - (abt 1 3/4 lbs)
• 6 tablespoons unsalted butter - (3/4 stick)
• 1 white onion - (abt 4 oz) 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 recipe) (or vegetable stock) heated
• 1 cup heavy cream
• 1 sprig fresh rosemary
• 1 recipe Cranberry Relish (see recipe)
• 1 recipe Cardamom Cream (see recipe)
• 1/2 recipe Spiced Caramelized Pecans (see recipe)
• 4 tablespoons pumpkin seed oil

Details

Servings 2

Preparation

Step 1

Preheat the oven to 350 degrees.

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.

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.

This recipe yields 2 quarts.