Sunday, October 10, 2010

Autumn Soup

  • 1/2 stick unsalted butter
  • 1 large onion, finely chopped
  • 4 large garlic cloves, chopped
  • 1 butternut squash, peeled and cubed
  • 1 acorn squash, peeled and cubed
  • 1 sweet potato, peeled and cubed
  • 1 cup heavy cream
  • 6 cups chicken stock
  • 1 1/2 teaspoons ground ginger
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon of salt, divided
  • 3 tablespoons honey
  • 2 tablespoons turbinado sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon allspice
  1. Peel and cut into cubes the two squashes and the sweet potato. (okay, this is a lot harder than it sounds for the acorn squash – those things are almost impossible to peel)
  2. Melt butter in a large pot. Add garlic and onions and saute over medium heat until tender.
  3. Add all squash and potato cubes and chicken stock to the pot, along with half the salt and the pepper, and bring to a boil.
  4. Reduce heat to medium-low, cover, and let simmer for 15 – 20 minutes or until squash is tender.
  5. Working in batches that fill about 1/3 of your blender, ladle out portions of the mixture into the blender and puree. Hold your hand on the top of the blender whenever blending hot liquids.
  6. Return entire pureed mixture to the original pot and add the heavy cream, honey, and remaining spices.
  7. Let simmer for about 20 minutes, or until desired thickness is achieved. At this point, taste and add salt, pepper, or sugar to your liking. We ended up probably adding a little more sugar and salt than we listed above, but we like things salty and sweet.

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