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Soup & Stew
American
8 - 10 servings
15 minutes
1 hour
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 leaf
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.
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