Fall Butternut Squash Soup

Recipe by Chef Timothy Au
Serves 6

Ingredients:

• ¼ cup Butternut rub
• 2 Tablespoons brown sugar
• 2 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground clove

Soup

• 2-3 each (size varies) Butternut Squash
• ¼ cup Vegetable Oil
• ½ each Yellow onion
• ½ each fennel bulb
• 1 c white wine
• ½ g butternut stock / or vegetable stock / or water
• 1 cup heavy cream

Procedure:

• Half the squash, remove seeds and attaching membrane
• Stab flesh side of squash with a fork
• Sprinkle the rub over the flesh of the squash
• Roast the squash, cut side up, in a 350 degree oven for 1 hour to 1 ½ until soft to the touch.
• Remove the skin from the squash and set aside

Preheat stock pot

• In a medium size pot add oil, and heat
• Sautee the fennel and onion until translucent in pot
• Deglaze pot (add white wine to pan) with white wine and reduce until almost gone
• Add the butternut stock and the cream, as well as the roasted squash and simmer for 30 minutes
• Puree roasted squash in a blender
• Season to taste

Assembly for Serving:

• Heat Squash Soup
• Place a ½ ounce dollop of cranberry relish into center of bowl
• 1 tsp. gelatin (powdered variety)
• Stick a few leaves of Arugula into relish
• Pour soup around the Arugula & Relish
• Drizzle a little bit of the Arugula puree across top of soup for garnish