Butternut Squash Soup
with Spice Cream

Ingredients:

2 ea                 Butternut Squash
                        Water
2 cups              Heavy Cream
4 oz                 Butter
2 TBSP             Honey
To taste           Salt & Pepper
1 TBSP             Spice Cream *recipe follows

Method:

Pre-heat oven to 350 degrees. Place butternut squash, cut side down on a cookie sheet. Place in the oven and add water to the cookie sheet until it comes ¼ of the way up the squash. Bake the squash until fork tender, about an hour. When the squash is tender, remove from the oven and flip squash over to cool; empty any excess water and throw out. When the squash is cool, scrape the squash from the skin, place in a food processor and puree until it resembles a fine puree. Place the puree into a sauce pot and add water until mixture resembles a thick broth. Stir often with a whisk over medium heat. Once the soup boils, turn heat to low and simmer for 15 minutes. Add the cream, butter, salt, pepper and honey to taste.  To serve, ladle 6 ounces of soup into a bowl and drizzle the spice cream over the top.

Spice Cream

Ingredients:

2 cups              sour cream
2/3 cups            heavy cream
1/3 cups            honey
1 tsp                 cinnamon, ground
¼ tsp                nutmeg, ground
¼ tsp                clove, ground
To taste            kosher salt and white pepper

Method:

Combine all ingredients and mix well.  Keep cold at all times.