Butternut Squash Soup

The perfect soup when the weather starts to get a bit chillier! This soup is sweet, creamy and delicious and is a great way to start a Thanksgiving feast. The slightly nutty taste of the squash works well with the warm spices.

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1 butternut squash
1 acorn squash
3 tablespoons butter, melted
1/2 teaspoon Kosher salt
1/4 teaspoon white pepper
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
1 onion, chopped
3 cups chicken stock
1 cup 35% cream
1 sprig fresh rosemary
2 tablespoon butter
Additional salt, white pepper and nutmeg (to season squash)

Preheat the oven to 350°F. Cut each squash in half and discard the seeds. Brush the insides of the squash with the melted butter. Season with salt, white pepper, and nutmeg. Turn squash so the inside faces down and bake for 1 1/2 hours. Remove from the heat and scoop out the flesh into a food processor.

While the squash is cooking, sweat the onions in the butter. Add the salt, white pepper, nutmeg, ginger, and cardamom. Mix well and add the onions to the food processor.

Blend the onions and the squash flesh until pureed. Add the chicken stock and blend well. Return the soup to a pot, and over low heat, bring to a boil. Stir continuously so that it does not stick. Test the soup for spices and add more if needed. While the soup is heating up, in a separate small pot, heat the cream with the rosemary sprig (do not bring to a boil). Remove the rosemary sprig and discard. Add the scented cream into the soup and stir in.

Serve immediately. Serves 6 to 8 as a main dish.

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