ALLEZ CUISINE!

The perfect fall soup. I like to garnish each serving with a dollop of sour cream, and pumpkin seeds, as shown. This soup also gives me an excuse to use my Braun hand blender!




One medium butternut squash, about 2 pounds
1-2 tbsp. butter
Salt and pepper
2 cups vegetable broth
1 tsp. minced ginger
Dash of 5 spice powder
1/4 tsp. allspice
Dash of curry powder
1/4 cup honey
1/2 cup whipping cream
Pumpkin seeds and sour cream for garnish, if desired.

Preheat oven to 400. Cut squash lengthwise in half, scooping out seeds. Spread butter on cut sides of squash; place each half flesh-side down in a baking dish. Bake at 400 degrees for 35-45 minutes, or until tender. Allow to cool for a bit.

Scoop cooked squash out of skin, and place in a Dutch oven; discard skin. Add to the squash, vegetable broth, spices, and honey. Bring to a medium simmer, cook for about 10 minutes. Remove from heat. Using an immersion (stick) blender, puree the soup until liquid. Stir in the whipping cream; add salt and pepper to taste. Add garnishes, if using, and serve HOT with crusty bread.