4 pounds butternut
squash, halved lengthwise and seeded
1 cup finely
chopped onion
2 bay leaves
2 teaspoons brown sugar
1 tablespoon minced fresh ginger
1 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground allspice
4 cups chicken broth
1 teaspoon salt
1/2 teaspoon pepper
2 cups heavy cream
- Preheat oven to 375 degrees F. Grease a large baking sheet or baking
dish and place the squash cut side down. Pierce each squash half several
times with a fork or skewer and bake, covered with foil, until tender,
about 45 minutes - 1 hour. Allow the squash to cool slightly before
handling. Using a large spoon, scrape out the cooked squash meat, discarding
the peel.
- In a large stockpot, melt the butter over medium high heat. Add the
onions, bay leaves and sugar, and cook, stirring, until the onions are
soft and lightly golden, about 10 minutes. Add the minced ginger, cinnamon,
nutmeg and allspice and cook for 1 minute, stirring constantly. Add
the butternut squash puree, chicken stock, salt and pepper, and stir
to mix. Bring the mixture to a boil, then reduce to a simmer and cook
until the soup is thickened and slightly reduced, about 30 - 45 minutes.
With a handheld blender, or in batches in a food processor, puree the
soup on high speed. Stir in the cream and continue to cook over medium
low heat for an additional 5 minutes.
- Discard the bay leaves and adjust the seasoning to taste. Ladle the
soup into bowls.
Serves
6.
|
