Butternut & Acorn Squash Soup
1 Butternut Squash
1 Acorn Squash
1 small shallot- brunoise fine dice
1-pint heavy cream
2 cups of homemade chicken stock or vegetable
1 Tbsp. fresh mint fine chop
¼ cup of either Sambuca liqueur or Pernod
1 Tbsp. of olive oil
½ cup unsalted butter
½ cup brown sugar
Melt unsalted butter. Carefully cut both squash in half and remove, reserve some of the seeds for roasting and garnish seperatly.
seeds. Combine butter and brown sugar; pour on all of the squash on a small shallow pan. Preheat oven to 350 degrees F. Cook squash in oven till very tender, almost carmelized, remove from oven. Scoop squash
from skin with a large spoon or fork. Is best to cool down slightly
but still hot, as it is easier to remove when it’s hot. Puree squash in blender, heat olive oil in medium deep pot. Sauté shallots for 1 minute till becomes almost transparent. Add mint, very quickly
add alcohol of choice. Use caution it may flame up. Reduce more than half, add squash, stir in well with a whisk, add stock stir, reduce again, maintain heat to not burn.
Add cream and stir, and reduce heat to simmer, and reduce soup till thickens.
Season to taste, add seeds for garnish serves 6-8. Freeze remaining soup.