Butternut and Acorn Squash Soup.

Butternut and Acorn Squash Soup.

uh soup squash soup everybody making squash soup I like a mix of butternut and acorn for the soup cut them in half get rid of the seeds look at that looks like a heart gonna hit it with olive oil garlic in the boil face down to roast yum in my beautiful stop pan couple of shallots done in two tablespoons of olive oil the squash garlic shallots all Blended together beautifully it’s sweet so it’s really begging for some heat so I’m doing tahini Curry turmeric chili powder cardamom a little bit of hot sauce and then some chicken stock this is cooked up beautifully at this point I like to stir in some heavy cream just like that so this is my secret ingredient goat cheese and honey just whip it together right in the center and then some chives so much flavor absolutely a recipe that if you make it for people they will fall in love with you cheers

Autumn Squash Soup! The mix of butternut & acorn squash brings in an extra nutty flavor, & my secret ingredient of whipped honey & goat cheese pair nicely with the heat & spices. This is a favorite soup recipe among my people & it really is special while also being easy to prepare. This is a recipe that will make people fall in love with you. Thus is the power of good soup. Cheers!

Squash Soup:
1 acorn squash
1 butternut squash
8 cloves of garlic
3 cups of chicken stock
1 & 1/2 cups of heavy cream
2 shallots
1 teaspoon of curry powder
1 teaspoon of turmeric
1 teaspoon of cardamom
2 tablespoons of chili powder
3 tablespoons of Tajin (@tajinusa) spice mix
2 tablespoons of hot sauce ( I used Truff @sauce)
Salt and Pepper to taste
Olive Oil
8 to 16 ounces of goat cheese
2 to 6 tablespoons of honey
Chives minced for garnish

Set the oven to 450 degrees F. Prep a baking sheet with parchment paper or foil.
Cut the squashes in half (lengthwise), remove the seeds (an ice cream scoop works great) & drizzle with olive oil. Drizzle garlic cloves with olive oil and wrap in foil.
Bake for about 45 mins with the cut sides of the squashes down on the baking sheet.
Let cool enough to be handled.
Dice the shallots & sauté with olive oil in a soup pot or Dutch oven till the edges brown. I used a STAUB (@staubusa).
Blend the cooked squash, garlic, & shallots in a food processor / blender.
Transfer back to the pot.
Add in the spices, lots of salt & pepper to taste, hot sauce, & chicken stock.
Taste as you go to find your perfect level of heat. I tend to go heavy with the hot sauce because this soup is so creamy & sweet.
Let simmer for about 45 mins.
Transfer the pot to a trivet, let sit for about 10 mins, & stir in the heavy cream.

Serve topped with the goat cheese & honey whipped together & a dash of the chives.

Love yourself, love your people, love the planet.