This is the appetizer from my Thanksgiving cook-along menu/plan. I learned how to make this delicious soup from Chef Brian Polcyn. You can apply this same basic principle to just about any other vegetable too, red peppers, etc. It would work equally well as a seated first course in bowls, but I’ve set it up as cute little passed shooters. Chef topped his with a dollop of unsweetened whipped cream and minced duck confit, because that’s how chefs roll. However, if you have guests who need to be more careful you can switch the whipping cream for low-fat evaporated milk. It’s still really good but not as good as with the cream.
Note: You can make great stock from my roast chicken recipe. Just put the carcass and pan juices into a gallon freezer bag. When you’ve saved up two you can make a quick, delicious stock:
Roasted Squash Soup (Eight servings)
Two large butternut squash, roasted until tender (you can use a mix of varieties if you like)
2 c. chicken stock
1/2 c. minced onion
1/2 pint heavy cream
Seasonings to taste: black pepper, red pepper, cajun, Old Bay, etc.
Put the squash, onion and chicken stock in large heavy pan. Simmer for 30 minutes on medium heat, then blend with an immersion blender or food processor.
Put the pan back on the heat, on low. Add the seasonings and cream.
If you’re planning on serving it within three days you can store it in the refrigerator. If you need to make it farther ahead it freezes and reheats beautifully.