Recipe Name Butternut Squash Soup Submitted by Belmontbound2012 Recipe Description Creamy soup served with a little heavy cream and goat cheese Quantity 0 Quantity Unit Prep Time (minutes) 30 Cook Time (minutes) 50 Ready In (minutes) 80

Ingredients Amount Measure Ingredient 6 cups, cubes use 2.5 lbs of squash 1/2 cup, chopped Carrots 6 tablespoons chopped Onion, chopped 1/4 cup, diced celery 4 cloves garlic minced 1 tablespoon olive oil, extra virgin 4.5 teaspoons fresh ginger, grated 1.5 teaspoons ground ginger 1/4 teaspoon star anise seed 4 tablespoons Mirin (rice cooking wine) 6 cups Kitchen Basics Chicken stock 1 cup, fluid (yields 2 cups whipped) heavy cream 1 ounce goat cheese 1/8 teaspoon Worcestershire sauce 1/8 teaspoon Molasses, blackstrap 1/8 tablespoon fish sauce 1/8 tablespoon use 1/8 tsp 1/8 tablespoon use 1/8 tsp 8 tablespoons heavy cream Steps Sequence Step 1 Split and seed squash - roast flesh side down at 350 degrees until fork tender 2 In a pot over medium heat sweat the carrot, onion,celery and garlic until tender 3 Add the ginger root, ground ginger and star anise to the vegetables 4 Deglaze with the miring and reduce by 1/2 5 Add chicken stock, bring the soup to a boil then turn down to simmer for 20 minutes 6 Add the cream to the soup and return to stove and bring to a boil for 1 minute 7 Puree soup in blender and use the fish sauce, worcestershire sauce and molasses to adjust taste 8 In a small frying pan heat some heavy cream with goat cheese to top off the soup before serving