- Rating:
- Servings:
- 6
- Difficulty:
- Total Time:
- Recipe By:
- Chris Faulkner
Ingredients
- 3 Acorn Squash cut in half and seeded
- 3 tablespoons Olive Oil
- 1 tablespoon Minced Garlic
- 1 Organic Yellow Onion diced
- 2 cups Chicken Stock
- 1 Bay Leaves
- 2 pints Heavy Cream
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
Directions
Preheat oven to 350°F roast squash for 30 minutes or until cooked. When slightly cool, scoop out flesh and set aside. Sauté diced onion and garlic then season with salt & pepper. Blend squash and onions in the food processor until smooth. Add puréed squash and chicken stock to a large soup pot. Bring to a boil then simmer with bay leaf and 5 spice. Once complete whisk in heavy cream and bring to a gentle boil, season and serve.
