This delicious soup is lovely as an entree
on a cold autumn night
or as a starter for a special holiday meal.
Rich butternut squash soup is
garnished with Cranberry Relish,
Spiced Walnuts and Black Truffle Oil.
Ingredients Yield 1 pint
1/2 pint or 1 lb 4 ounces of roasted butternut squash (meat only)
1/2 pint roasted acorn squash (meat only)
1 pint chicken or vegetable stock
1 cup heavy cream
¼ yellow onion dice small
1 T butter
¼ t nutmeg
¼ t ginger
¼ t allspice
a drizzle of Casina Rossa Black Truffle Oil
-To roast squash, cut in half, remove seed and cook at 400° for 50-60 minutes
or until meat is fork tender.
-Cool squash and then remove meat and puree
-Sweat onions with butter in large soup pot. Add squash meat and stock
and blend well
-Add spices and simmer for 10 minutes
-Add cream and seasons with kosher salt and white pepper
Topping for Soup
2 ounces fresh cranberries
¼ cup sugar
¼ cup water
1 pinch zest of lemon
Bring sugar and water to boil, add cranberries and zest of lemon, bring to boil
and simmer 5 minutes. Set aside.
Southwest Sedona Spicy Walnuts
1 cup walnuts
½ cup confectioners’ sugar
2 T canola oil
½ T Two Snooty Chefs Southwest Sedona Gourmet Spice Blend
-Boil walnuts in water for 1 minute.
-Drain walnuts and coat with Two Snooty Chefs
–Southwest Sedona Gourmet Spice Blend
-Coat with confection sugar, repeat till sugar is absorbed
-Saute in oil till golden brown
-Store warm till needed
Place 8 ounce a soup in serving bowl, add 2 T Carnberry compote and top with 1 T Southwest Sedona Spicy Walnuts then sprinkle our Seattle Seasonings Salt for more flavor and drizzle with Casina Rossa Black Truffle Oil.