During the Holidays, food is a big part of everyone’s lives. I am often asked what my favorite food is: a leg of lamb. Although it is my favorite, it is usually only eaten on special occasions. My favorite food I can eat everyday is soup! Soup warms you soul, makes a cold disappear faster, and fills a hungry man’s stomach fast.
My favorite part about making soup is when you give it time to simmer and let the flavors develop. As my gift to you, here is one of my favorites, Roasted Squash Soup.
Chef Tom
Roasted Squash Soup
YIELDS: 8 people
INGREDIENTS:
3 each butternut squash
3 each acorn squash
1/2 cup brown sugar
1 stick unsalted butter
1 oz olive oil
1/2 gallon chicken stock
2 cups heavy cream
1 large yellow onion (cleaned and rough chopped)
1 clove fresh garlic (sliced)
1 bay leaf
2 sprigs fresh sage
1 tsp cinnamon
1/2 tsp nutmeg
salt and pepper to taste
METHOD:
Wash squashes
Split lengthwise and remove seeds
Arrange squashes in baking dishes
Evenly distribute brown sugar and butter onto squash
Bake at 375 degrees until soft (Approx. 30-45 minutes)
Allow squash to cool
When cool, remove skins and reserve inner meat
In large soup pot add oil and saute onions and garlic until translucent
Add cooked squash and saute for 2-3 minutes
Add sage, cinnamon, and nutmeg
Add chicken stock and simmer for 15 minutes
Add cream and simmer for 5 minutes
Using blender, puree soup in very small batches
Place in new pot and season to taste with salt and pepper