Ingredients:
1 Medium Kabocha Squash (or other squash such as butternut- use 2 if is small size)
6 tablespoons Butter (unsalted)
3 tablespoons Extra Virgin Olive Oil
2 Large Shallots
5 leaves fresh Sage
3 sprigs fresh Thyme
1 lt Aneto Organic Chicken Stock
2 tablespoons Sherry
1/2 cup Heavy Cream (organic)
Salt & Pepper (to taste)
4 pieces bacon strips (nitrate-free/cooked crisp & crumbled)
6 chantrelle Mushrooms
Directions:
Cut the squash in half and remove all seeds and stringy inner parts. Slice halves into smaller triangular parts and lay them on a cookie sheet covered in foil. Melt 4 tablespoons of butter and baste each piece, coating all sides except the outer skin. Add salt & pepper generously.
Place the squash in a 425 degree oven and bake for 50-60 minutes or until outer edges become slightly brown and the meat is tender (check by inserting a fork into the center). Then, remove squash from oven and allow to cool for 10 minutes.
Chop shallots into small sections and saute in 1 tbsp of butter and 1+1/2 tbsp of olive oil. Cook until they become brown and form crispy edges form (shallot should then be translucent). Remove from heat.
Saute the sage and the thyme in 1 Tbsp butter and 1+1/2 Tbsp olive oil (about 3 minutes on medium heat). Remove outer skin from all cooked squash pieces. Place 1/3 of cooked squash into a blender, add the sauted shallots and the herbs, and approximately 1/3 of the chicken stock. Puree. Remove from blender and place in a large soup pan or stock pot. Place another 1/3 of cooked squash in blender along with 1/3 of chicken stock and puree. Add to soup pot. Finally, add remaining squash and chicken stock to blender, puree andadd to soup pot. Stir in 2 Tbsp sherry and 1/2 cup heavy cream. Simmer but do not bring to a rolling boil. Add salt and pepper soup to taste.
Slice bacon into small pieces and fry until crisp but not burnt. Saute chopped chanterelle mushrooms until tender. Pour soup into individual bowls and garnish with chanterelles and crispy bacon. Serve warm.
* Recipe by Aneto Broths
