Winter Squash Soup



  • 4 pounds sorted winter squash
  • 4 tablespoons unsalted butter
  • 2 medium onions, halved and thinly sliced
  • 2 tablespoons minced shallots
  • 4 to 5 cups chicken/vegetable stock
  • 1 teaspoon freshly ground nutmeg
  • Salt and white pepper to taste
  • Sour cream for garnish
    • Directions:

      1. Preheat oven to 325° and line a baking sheet with foil.
      2. Quarter the squash and scoop out the seeds.
      3. Place the quarters skin side up on a baking sheet.
      4. Bake 1 to 1 1/2 hours, until the squash is tender.
      5. Cool.
      6. Scoop out the pulp and puree it in several batches in food processor.
      7. In a heavy large skillet, melt 2 tablespoons of the butter and sauté the onions and shallots until translucent.
      8. Add 1/4 cup chicken stock and cook for 15 minutes until the liquid is absorbed and the onions are golden brown, stirring often.
      9. Puree the onions/shallots with a little of the squash in a food processor.
      10. Combine the onion, shallot mixture and squash puree in a large saucepan.
      11. Whisk in the rest of the chicken stock until the soup is desired consistency.
      12. Cover and heat through over medium heat, stirring occasionally.
      13. Whisk in the remaining 2 tablespoons of butter.
      14. Season with salt and pepper.
      15. Ladle the soup into bowls and swirl sour cream on each serving.


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