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Butternut Squash Soup
with Winter Spices
with Winter Spices
Ingredients
| * | 1 large butternut squash |
| * | 1 onion, cut thin |
| * | 2 ounces ginger root, cut small |
| * | 1 carrot, peeled and cut small |
| * | 1 large yam, peeled and cut small |
| * | 1 bulb garlic, cloves separated and peeled |
| * | 4 tablespoons butter |
| * | 1/4 teaspoon cayenne |
| * | 1/2 teaspoon nutmeg |
| * | 1 teaspoon cumin |
| * | 1 teaspoon paprika |
| * | 1 teaspoon salt |
| * | 1/2 teaspoon white pepper |
| * | 2 bay leaves |
| * | 1/4 cup maple syrup |
| * | 1/2 cup heavy or whipping cream |
Instructions
| 1 | Cut squash in half length-wise and place on a buttered sheet pan, seed-side down. Bake at 300F degrees for 20 minutes. Remove from oven and let cool. Take out seeds and peel squash. Set squash aside in a bowl. |
| 2 | Add onion, ginger root, carrot, yam and garlic, along with butter, in a large pot. Saute ingredients until tender. Add squash to pot with the other ingredients and add enough water to cover. Simmer for 2 hours. |
| 3 | As soup simmers, add cayenne, nutmeg, cumin, paprika, salt, white pepper, bay leaves and maple syrup. |
| 4 | After soup has simmered for 2 hours with ingredients added, remove bay leaves and blend small batches of soup in a blender; then strain. |
| 5 | Finish with cream. Season to taste and adjust consistency with water or your favorite liquid. |
Source
Executive Chef & Partner Mark Monette, The Flagstaff House Restaurant, Boulder, CO