October 5, 2008

Butternut Squash Soup

1 Butternut squash

Molasses to coat
2T butter, melted
3T Olive Oil
1 onion, dice small
1 carrot peeled, dice small
1oz sherry
2c chicken stock
1c cream
pinch nutmeg
Salt & pepper
1/2'd

Method:
Cut the butternut squash in half and remove seeds. Coat the squash with molasses & melted butter, dust with salt and pepper.
Place in a 350F oven and roast until soft in the center. Allow to cool before handling.When cool scrape the squash out of the skin. Heat the oil in a stock pan until lightly smoking, add onions & cook until lightly golden, add carrots and cook until soft. Add butternut squash and then de-glaze with sherry. Continue to cook until almost dry. Add chicken stock, bring to a simmer and remain at a simmer until the carrots are mushy.
Remove from heat and puree. Return to the pot, add cream and seasonings. Return to a simmer. Taste and add more seasoning if needed. Add a shot of sherry & splash of lemon juice.
Enjoy!