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
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.