From the kitchen of Jan Daum
Soups - makes 6 servings
Prep time: 30 mins
Cook time: 1 hr 50 mins
Rest time: none
- 6 tablespoons Butter
- 1 cup Heavy cream
- 4 cups Chicken stock
- 1/8 teaspoon Cardamom
- 1 Star anise
- 1/4 teaspoon Ginger
- 1 Onion (white)
- 1/8 teaspoon Pepper
- 1/2 teaspoon Salt
- 3 & 3/4 pounds Butternut squash (whole)
Preheat the oven to 350 F.
Cut each squash in half and discard the seeds. (note: pumpkin can be used instead of butternut)
Brush cut sides with 2 tablespoons of melted butter. Season with salt and pepper, then arrange the squash cut side down on a rack placed in a baking tray and bake until tender, about 1 & 1/2 hour.
Allow squash to cool, then scoop out the insides and puree.
Peel, trim and finely dice the onion.
In a medium stock pot, melt the remaining 4 tablespoons of butter.
Over low heat, sweat the onion. Do not allow it to brown.
Add the pureed squash and cook over very low heat until heated through, stirring occasionally. Do not allow it to bubble up.
Season with the salt, pepper, ginger and cardamom. (Note: you can use 1 stick of cinnamon instead of cardamom)
Pour in the chicken stock and bring to a boil, still over low heat, stirring often. Cook for about 20 minutes.
Pour the cream into the soup. Transfer to a blender or food processor and process, in batches, for 2 or 3 minutes.
To serve, ladle the soup into bowls.
Garnish with cranberry relish or top with a dollop of cardamom cream.