50: Squash Soup

Will and I had this soup at a dinner party (Thanks Jeff!) and it was so delicious that I wanted to try it out myself. Here is a link to the original recipe.

Ingredients:

2 butternut squash (3 pounds)
1 acorn squash (1 1/2 pounds)
6 tbsp butter
1/2 onion - finely diced
3 garlic cloves 
1/2 tsp kosher salt
1/2 tsp white pepper
1/4 tsp ground nutmeg
1/4 tsp ground ginger
4 cups chicken stock
1 cup heavy cream

The How To:
Preheat oven to 350
Cut each squash in half, discard the seeds 
Brush the sides of the squash with melted butter - season with salt, pepper, and nutmeg
Place the squash cut side down on a roasting pan and bake for about an hour
Cool and scoop the insides out and puree the flesh 
Place puree aside
In a medium pot, melt the about 4 tbsp of butter
Saute the onion and garlic
Add the squash and cook over low heat until heater through, season with S&P and ginger
Add the chicken broth and bring to a boil, stirring often for about 20 minutes
Add the cream and stir well 
Serve hot!

I actually didn't scoop out the squash before pureeing, I included the squash skins -- you should definitely use the scoop method.

The soup ended up being delicious, and it was definitely Will approved.  (I forgot to take a picture)