Soup Starter
PREP and PRESENTATION NOTES
- This is the perfect soup for a crisp autumn evening with family.
INGREDIENTS
Squash
- 2 acorn squash
- water, as needed
- 2 T butter
- 2 large onions, chopped
- 2 large carrots, peeled and chopped
- 2 cloves garlic
- 2 (10.5 oz) cans chicken broth
- 2 oz heavy cream
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1 pinch salt
- ground pepper, to taste
- water, as needed
- cranberry sauce, slightly warmed but not melted
- small pumpkin seeds, roasted and salted (pepitas)
DIRECTIONS
Squash
- Cut squash in half and remove seeds.
- Put squash halves in baking dish, flat side down.
- Add water to cover the bottom of the dish.
- Cover the baking dish with a lid.
- Bake at 400 degrees F 1 hour.
- Scoop squash into a bowl.
- In a large pot, saute the onions, carrots, and garlic in butter for 5 to 7 minutes until soft.
- Add squash and chicken broth.
- Simmer 20 minutes.
- Puree in blender in batches until smooth.
- Heat vegetables with heavy cream, nutmeg, cinnamon, salt, and pepper, adding water if soup is too thick.
- Add soup to individual bowls.
- Swirl 2 T cranberry sauce into center of soup.
- Sprinkle with seeds.
