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Butternut Squash Soup
with Winter Spices
Makes 6-8 Servings
*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
1Cut 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.
2Add 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.
3As soup simmers, add cayenne, nutmeg, cumin, paprika, salt, white pepper, bay leaves and maple syrup.
4After soup has simmered for 2 hours with ingredients added, remove bay leaves and blend small batches of soup in a blender; then strain.
5Finish with cream. Season to taste and adjust consistency with water or your favorite liquid.
Executive Chef & Partner Mark Monette, The Flagstaff House Restaurant, Boulder, CO