RECIPE INGREDIENTS
1 each Sugar Pumpkin or Butternut Squash weighing approximately 3 lbs.
¼ pound of butter
½ of a large Onion; medium dice
2 ribs of Celery; medium dice
1 large Carrot; medium dice
1 Apple; peeled, cored, and medium dice
½ teaspoon of ground Chipotle powder
¼ teaspoon of ground Cinnamon
1 small pinch of ground Clove
½ teaspoon of dried Mexican Oregano
½ teaspoon of ground Cumin
1/3 cup Apple Cider
1/3 cup dry white Wine
1 quart of vegetable stock
1 cup of heavy cream
Salt to taste
2 teaspoons Grapeseed or Olive oil
RECIPE TECHNIQUE
- Preheat oven to 425F
- Cut squash or pumpkin in half and scoop out seeds
- Brush with oil and roast until soft, approximately 45 minutes
- Remove from oven and allow to cool at room temperature
- When cool enough to handle, scoop out flesh and reserve
- In a pot large enough to hold all ingredients, sweat Onion, Celery, Carrot, and Apple in ¼ of Butter
- When soft, add Chipotle, Cinnamon, Cumin, Mexican Oregano and clove; toast for 1 minute
- Deglaze with Wine and Cider
- Add reserved Pumpkin/Squash and Vegetable Stock
- Simmer for 30 minutes
- Remove from heat, stir in Heavy Cream
- Blend until smooth and pass through a mesh strainer
- Season to taste with salt
