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