I have been making this soup for years at home, especially around the holiday’s. It’s one of those warm, comforting meals you look forward to as the seasons change. A rich and velvety treat to get you through those cold fall and winter months.

Using pickled beets is the perfect compliment to this dish. With their bright, tart flavors, they cut through the richness of the roasted squash and add a pleasing textural contrast.

Serve it as a starter for an elegant meal or as little shooters for a nice opener to a cocktail party.

From my house to yours,
Brendan

DC’s Butternut Squash Soup
Serves 4
2 cups DC’s Ginger Spiced Beets, cubed
2 large squash
4 tablespoons Irish butter
1 tablespoon brown sugar
2 garlic cloves, minced
1 ½ tablespoons fresh ginger, minced
4 cups chicken stock
4 ounces heavy cream
¼ teaspoon nutmeg (freshly ground if you can)
1 sprig of fresh mint
Salt
Coarsely ground fresh pepper

Preheat oven to 400 degrees F

Cut the squash in half lengthwise, scoop out the seeds and pulp then cut in half again and lay on a sheet pan. Melt half the butter and brush the flesh of the squash, season with salt, pepper and brown sugar. Roast up to 40 minutes or until the flesh is soft.

Remove the flesh from the skin and add to the pot with chicken stock, ginger, garlic and bring to a simmer. Puree using an immersion hand blender. Stir in the heavy cream, remaining butter and bring back to a simmer. Season with salt, peeper and nutmeg to taste.

To serve, cut the beets into small bite size cubes and place at the bottom of each soup bowl. Garnish with mint leaves. Pour the hot soup over the beets at the table. If serving in shot glasses, place 2-3 cubes in the bottom of each glass and cover with 2 ounce of hot soup.

From my house to yours,
Brendan