Fall is in full swing and winter is just around the corner. I live for soup when it's chilly out and this is my absolute favorite. I first started making this when I worked in a restaurant a billion years ago. There is no "official" recipe or exact process to follow, so feel free to take some liberties. I tweak this each time but the core ingredients stay the same, which are below. It's great topped with creme fresh or mascarpone cheese, maybe some bacon bits or fresh chives. It goes great with turkey, chicken or by itself.
The most challenging/frustrating/tedious part of this soup is the skin of the squash. I typically bake the squash first and remove the flesh with a spoon. If you like burned fingertips, this would be the method for you (or if you have the patience to let it cool, but who are we kidding, that will never be me). So, this time, I skinned it like the wild animal it isn't, cubed it, and baked. SO much better, but was still time consuming.
2-3 med/small butternut squash
chicken broth (32oz)
1 stick butter
garlic
(2-3 cloves finely chopped/2 tbsp)
2 med shallots, finely chopped
1/2 &1/2 or heavy cream (pint size)
2 tsp cinnamon
4tsp nutmeg
1 tsp pumpkin pie spice
s&p
1-2 c brown sugar
Preheat @400.
Peel, gut, and cube squash
Bake squash with 2c. chicken broth 45mins - 1 hour or until tender
meanwhile...
melt butter over medium heat, cook shallots and garlic for about 5 minutes.
add remaining 2c chicken broth, bring to boil, reduce to simmer, add cooked squash.
Remove from heat, using an immersion blender, puree soup until smooth and resembling baby food (no other way to describe it :) Add pint o' cream, 1/2 & 1/2 (I used fat free 1/2&1/2 to cut back on calories)
Add remaining ingredients.
Simmer for 30 minutes, serve to anticipating family/friends.
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