How to make it

  • To roast the squash:

  • Preheat the oven to 350 degrees.
  • Cut squash in half length-wise, scoop out seeds and reserve for toasting.
  • Place the squash cut side down on a baking sheet with 1/4 inch to 1/2 of water.
  • Roast for 30 to 40 minutes, until soft.
  • For the soup:

  • Allow squash to cool so you can handle it, and scoop the flesh from the skin into a food processor. Puree until smooth.
  • Heat the cream and chicken stock over a low simmer and add the squash.
  • Mix in the spice, extract, sugar and salt.
  • If soup is too thin, add some of the slurry 1 Tbsp at a time until the soup is to the desired thickness.
  • Increase heat to medium, heat soup through and mix in the butter.
  • Season with more sugar, salt and/or pepper to taste.

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