Squash Soup
Ingredients:
1 Large Butternut squash, cut in half and seeded
2 Medium Onions, peeled, roughly chopped
5 Garlic Cloves, Peeled, left whole
2tsp Ground Cinnamon
2tsp Ground Nutmeg
1 tsp Crushed Chilli’s
2tsp Thyme leaves
6Tbsp + 4Tbsp Brown Sugar
6Tbsp Apple Cider Vinegar
1Stick Butter
1C 35% Cream (optional)
4L Chicken Stock, or Water
Salt and Pepper
Method:
Preheat the oven to 350F. Place the squash halves on a baking sheet flesh side up, and sprinkle with the brown sugar, salt and pepper. Roast the squash uncovered in the oven until soft, about 45 minutes to one hour. Let the squash cool and then scoop out the flesh using a spoon, reserve. (This can be done the day before)
In a heavy bottomed soup pot over medium heat, melt the butter and add the onion. Sweat the onions are translucent, and then add the garlic and spices, sauté for 2 minutes. Add the sugar, vinegar, and the spices, sauté two more minutes and then add the squash. Pour enough chicken stock or water into the pot to just cover the squash. Turn the heat to low, and simmer the soup for about 45 minutes, to one hour.
In a food processor, blender or with an immersion blender, blend the soup until smooth. Pass the soup through a fine mesh strainer making sure to press all of the soup past to remove the squash bits. Transfer the soup back to the pot, add the cream and some salt and pepper to taste. Once the cream is in the soup, it’s very important not to let it boil, or the soup will separate.
