This recipe originated at Harrah’s Steak House Restaurant in Reno, Nevada. It was submitted to us by a good (Wine) Lover’s Club member, Suzanne Woodhead. And it is presented here for your enjoyment.
1 ½ lbs butternut squash, roasted pulp
1 cup onion, diced fine
1 cup celery, diced fine
2 bay leaves
1 ½ tablespoons thyme
1 gallon chicken stock
1 quart heavy cream
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cayenne pepper, Sprinkle to taste
½ cup brown sugar
In a large soup pot, boil chicken stock for up to one hour to reduce liquid.
Preheat oven to 400 degrees.
Roast whole squash until tender. Remove and allow to cool to the touch.
Split the squash and remove the seeds. Scrape pulp from skin and reserve.
In a frying pan, blend sweat onion, celery, bay leaves and thyme. Heat until the onion is translucent and the mixture is tender. Transfer mixture to chicken stock in soup pot.
Add squash pulp, cinnamon, nutmeg, cayenne, and brown sugar.
Bring to a boil, reduce heat and simmer for one hour.
Blend all ingredients in blender.
Add cream and season with salt and pepper. Once cream has been added, don’t allow soup to boil.
Serving Size: 12 oz