3-4 pounds Acorn squash
3 tablespoons butter, melted
1 ½ teaspoons nutmeg
¾ teaspoon cinnamon
1 tablespoon butter
Salt and pepper to taste
1 tablespoon Olivers Arbequina extra virgin olive oil
1 large onion, chopped
2 carrots, peeled and chopped
2 cloves garlic, pressed or minced
3 cups chicken stock
1-2 cups milk (depending on consistency)
2 tablespoons brown sugar
Olivers Truffle oil, garnish
Chopped Parsley, garnish
Preheat oven to 375º F. Cut the squash in half lengthwise and scoop out the seeds.
Brush the cut side of the
squash with butter and season with salt and pepper. Sprinkle the squash with
the nutmeg and cinnamon. Place in a roasting pan, cut side up, and add
½-inch of water to pan. Cover with foil and roast until flesh is very
tender, about 30-40 minutes depending on size of squash. Remove foil and allow to brown lightly. Remove squash from oven and, when cool
enough to handle, scoop out the flesh and discard the skin. Set aside.
In a 6-8 quarts soup pot,
melt butter with olive oil over medium heat. Add onions and carrots, cover, and
cook for 5 minutes. Add garlic and sauté for 1 minute. Add squash and chicken
stock and bring to a boil. Reduce heat and simmer for 20 minutes, until all
vegetables are soft.
Using an immersion blender, blend
until very smooth, adding milk as needed to achieve desired consistency. Add
brown sugar and cook over medium heat until heated through. Taste
and season with salt and pepper as needed.
Serve in bowls, drizzle with
truffle oil and sprinkle with parsley. Serve hot.