Curried Delicata and Acorn Squash Soup

Ingredients

• 1 delicata squash
• 1 acorn squash
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 sweet onion, medium chopped
• 1-2 garlic cloves
• 3/4 teaspoon ginger puree
• 1-2 teaspoon mild curry powder
• 2 tablespoons flour
• 36 ounces chicken stock
• 1 tablespoon honey
• 1/4 teaspoon fresh nutmeg
• 1/2 cup cream, 18% m.f
• salt (I use Bolivian rose)
• cayenne pepper
• 2 tablespoons heavy cream (like Devonshire or creme fresh)
• 1/2 teaspoon cinnamon

Directions

1. 1

   Split squash in half lengthwise, scrape and discard seeds and stringy membrane.

2. 2

   Lightly oil baking sheet and place squash halves flesh side down, roast in 425 oven for 40- 50 minutes, depending on how much caramelization you prefer.

3. 3

   Let cool, meanwhile.

4. 4

   Melt butter and add olive oil in a medium sized dutch oven.

5. 5

   Add onions, garlic and ginger and sautee over medium low heat for 30 minutes, or until light brown.

6. 6

   Mix in flour and curry powder, continue stiring for 2 minutes.

7. 7

   Add in the chicken stock, honey and nutmeg.

8. 8

   Skin the cooled squash, chop and add to pot.

9. 9

   Once the soup is mixed well, continue cooking over medium low heat for 35 - 45 minutes, you want the flavors to meld.

10. 10

    Puree with emersion blender or food processor until smooth.

11. 11

    Stir in 18%m.f. cream.

12. 12

    Salt and cayenne pepper to taste.

13. 13

    Combine creme fresh and cinnamon.

14. 14

    To serve, top with a dolop of the cinnamon thick cream.