2.5 # Winter squash
4 tbsp. Butter
1 ea. White onion, diced – 1 1/2 cup
2 clove Garlic, smashed
1/2 ea. Leek, white and light green, sliced half moons
1 ea. Carrot, diced
1 ea. Small russet potato, diced
1/4 tea. Cardamom or cinnamon, ground
1/2 ea. Zest and juice of orange (optional)
4.5 cups Vegetable stock or chicken
1 tea. Salt
1/4 tea. White pepper, freshly ground
1/4 cups Whipping cream
Half or quarter squash depending on size and remove seeds and membranes.
Place on baking pan and roast until tender and a little caramelized.
Once cool enough to handle scoop flesh from skins.
Heat butter in large sauce pan, medium high heat, add onions and garlic, cook for 10 minutes.
Onions should be slightly golden.
Add leek, carrot and cook 5 minutes.
Add potatoes, squash, cardamom, orange juice and zest, cook 2 minutes.
Add 4 cups stock, salt and pepper. Simmer 15 minutes.
Remove 1 cup of liquid.
Using a blender puree soup till smooth. Add reserved liquid to the desired consistency is achieved.
Strain through fine mesh strainer, reheat gently with cream and season.
May top with roasted squash seeds.