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Butternut Squash Soup

Ralph Tingle, Bistro Ralph

Serves 6-8 as a first course


2 Butternut squash

Olive oil

2 Carrots, rough dice

2 sticks of Celery, rough dice

1/2 Onion, rough dice

1 Cinnamon stick

1 Bay Leaf

6 Allspice Seeds

1 Orange, quartered

4 Qt. Water

Seasoning: 1 tsp. butter, cayenne pepper, salt, pepper, paprika, other spices to taste

Garnish: Créme Fraiche or balsamic reduction, toasted pumpkin or sesame seeds


Preheat oven to 350 degrees. Cut squash in half lengthwise, brush olive oil on cut sides, and place cut sides down on a sheet pan. Bake for 1 hour or until the squash is soft. After it has cooled enough to handle, scoop flesh of squash into a food processor and puree until just smooth.

Put remaining ingredients (except garnish) in a stock pot and simmer over medium heat for at 30 minutes. Strain and set aside. Can be done ahead and chilled until needed.

Put pureed squash in a pot over low heat. Add stock to thin as desired. Season with a dash cayenne, salt, pepper, paprika other spices to taste plus butter. Pour into individual soup bowls and dollop Créme Fraiche or balsamic reduction, then  sprinkle toasted pumpkin or sesame seeds. Serve immediately

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