Butternut Squash Soup


					Butternut Squash Soup Ingredients 1 Large Butternut squash, cut in half and seeded 5 Carrots, peeled, roughly chopped 5 Celery Ribs, roughly chopped 2 Medium Onions, peeled, roughly chopped 5 Garlic Cloves, Peeled, left whole 2tsp Ground Cinnamon 2tsp Ground Nutmeg 2tsp Ground Mace 2tsp Ground Cloves 6Tbsp + 4Tbsp Brown Sugar 6Tbsp Apple Cider Vinegar 1Stick Butter 1C 35% Cream (optional) 4L Chicken Stock, or Water Salt and Pepper Method Preheat the oven to 350F. Place the squash halves on a baking sheet flesh side up, and sprinkle with the brown sugar, salt and pepper. Roast the squash uncovered in the oven until soft, about 45 minutes to one hour. Let the squash cool and then scoop out the flesh using a spoon, reserve. (This can be done the day before) In a heavy bottomed soup pot over medium heat, melt the butter and add the celery, carrots, and onion. Sweat the vegetables until the onions are translucent, and then add the garlic and spices, sauté for 2 minutes. Add the sugar, vinegar, and the spices, sauté two more minutes and then add the squash. Pour enough chicken stock or water into the pot to just cover the vegetables. Turn the heat to low, and simmer the soup until the carrots are very soft, about 45 minutes, to one hour. In a food processor, blender or with an immersion blender, blend the soup until smooth. Pass the soup through a fine mesh strainer making sure to press all of the soup past the stringy celery and squash bits. Transfer the soup back to the pot, add the cream and some salt and pepper to taste. Once the cream is in the soup, it’s very important not to let it boil, or the soup will separate.
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