Butternut and Pumpkin soup
- 1 1/2 pounds pumpkin
- 2 acorn squash
- 4 tablespoons (3/4 stick) unsalted butter
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground white pepper
- 1/2 teaspoon ground nutmeg
- 1 white onion (about 4 ounces), peeled, trimmed, and finely diced
- 3/4 teaspoon ground ginger
- 4 cups chicken stock
- 1 cup heavy cream
- 1 sprig fresh rosemary
- 4 slices of bacon cooked with cracked pepper
- 1 handful of hazelnuts toasted and chopped
Preheat the oven to 350 degrees F.
Cut each squash in half and discard the seeds. Arrange the squash cut side down on a rack placed in a baking tray and bake until tender, about 1 1/2 hours. Cool, scoop out the insides of the squash, and puree the flesh in a food processor. Reserve. (You should have about 4 cups of pureed squash).
In a medium stockpot, 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 nutmeg.
Pour in the stock and bring to a boil, still over low heat, stirring often. Cook about 20 minutes.
In a small saucepan, heat the cream with the rosemary sprig. Remove the rosemary and pour the cream into the soup. Transfer to a blender or food processor and process, in batches, for 2 or 3 minutes. Adjust the seasoning, to taste.
To serve, ladle the soup into heated bowls. Place a tablespoon of crumbled bacon and hazelnuts on top with a drizzle of cream over the over soup.
Note: If desired, bake small squash until tender, scoop out, and use as individual serving bowls.
Add some homemade garlic bread.