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Ingredients Yields 1 pint
1 pint or 1 lb 4 ounces of roasted butternut squash (meat only)
1 pint chicken or vegetable stock
1 cup heavy cream
1/4 yellow onion dice small
1 Tablespoon butter
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon allspice
Procedure:
- To roast squash, cut in half, remove seed and cook at 400° for 50-60 minutes or until 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 - Cranberry compote
Ingredients
2 ounces fresh cranberries
1/4 cup sugar
1/4 cup water
1 pinch zest of lemon
Procedure: Bring sugar and water to boil, add cranberries and zest of lemon, bring to boil and simmer 5 minutes. Set aside warm until service.
Southwest Sedona Spicy Walnuts
Ingredients
1 cup walnuts
1/2 cup confectioners’ sugar
2 Tablespoons canola oil
1/2 Tablespoon Two Snooty Chefs Southwest Sedona Gourmet Spice Blend
Procedure:
- 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 until sugar is absorbed.
- Saute in oil until golden brown
- Store warm until needed.
Serving Soup
Place 8 ounces of soup in serving bowl, add 2 T Cranberry compote and top with 1 T Southwest Sedona Spicy Walnuts.
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