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Easy Butternut /Acorn Squash Soup
Courtesy of Chris Haramis
1 butternut or acorn squash
1 quart low sodium chicken or vegetable stock
1 pint light cream
3 tablespoons brown sugar (or more to taste)
1/4 teaspoon ground nutmeg
2 -3 dashes ground cinnamon
2-3 fresh sage leaves
Salt and pepper to taste
Peel squash, remove seeds with spoon, cut into chunks. Place in a glass or
microwave safe bowl, cover with plastic wrap, poke hole in top of plastic wrap.
Microwave for 20 minutes or until fully soft remove squash from bowl and allow
to cool place squash into blender or food processor or use hand blender and
blend until smooth (add some stock if necessary). Put squash into pot on stove,
add remaining chicken stock, nutmeg, cinnamon and brown sugar and sage leaves
slowly bring to a simmer stirring regularly and adding the creme and simmer for
10 minutes to blend flavors add salt and pepper to taste.
(For an extra special holiday treat serve in a bowl made from a pre cooked acorn
squash with some of the flesh hollowed out and garnished with new sage leaf .)
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