Asiago Walnut Butternut Squash Soup
Perfect Setting: A Golden Afternoon
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Povy Kendal Atchison
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As summer bows to fall, drink in one last golden afternoon outside with a hearty bowl of homemade soup and a good friend. Surround yourself with the warmth of wood and the laughter of a moment shared.
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Ingredients
2 large butternut squash
½ cup grated farmhouse Asiago cheese
1 ½ cups organic heavy whipping cream
3 cups organic chicken stock
1/3 cup sweet yellow onion
1stick butter
½ cup chopped walnuts
1 clove minced garlic
2 teaspoons organic nutmeg
1 teaspoon organic ginger
Salt and pepper to taste
Garnish
Hungarian paprika or cinnamon
Organic edible marigold
Instructions
- Preheat oven to 400 degrees.
- Cut squash in half and remove seeds and strings of squash.
- Place squash halves on a sided sheet pan and add small amount of water to bottom of pan.
- Roast for about 40 minutes in the oven until squash is completely cooked.
- Cool squash, remove skin and cut into 1-inch pieces. Set aside.
- In a blender puree squash and chicken stock.
- Sautee onion and minced garlic in butter.
- Transfer pureed and sautéed mixtures to sauce pan and fold in heavy whipping cream and grated farmhouse asiago cheese.
- Add walnuts, nutmeg and ginger. Salt and pepper to taste.
- Bring to boil, stirring constantly.
- Remove from heat, ladle into bowls. Can be served hot or cold.
- Garnish with sprinkle of paprika or cinnamon. Place fresh marigold in center of each bowl.
- Note: For thinner consistency, add more chicken broth.
Chad Sophia Suiter
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