Squash Soup with Cinnamon and Bay Leaves

Makes 12 servings

Dan and Jen

A flavourful soup for a cold winter day.

ingredients

6 pounds buttercup squash (about 2 very large), halved lengthwise (buttercup squash is dark green, large and pumpkin-shaped)
4 tablespoons olive oil
2 tablespoons (1/4 stick) unsalted butter
2 onions, chopped
2 cinnamon sticks, broken in half
2 bay leaves, broken in half
1 teaspoon coarse salt
1/2 teaspoon ground black pepper
1.2 L chicken stock
1/2 c brandy
1 12-ounce can evaporated milk
1/4 cup sour cream
1/4 teaspoon ground cinnamon
dash cumin

1
Preheat oven to 375°F. Line a large baking sheet with parchment paper. Scoop out seeds and brush squash flesh with 2 tablespoons oil. Place on prepared baking sheets, cut side down. Roast squash until very tender, about 1 hour.
2
Cool 20 minutes. Scoop out 6 cups squash pulp and transfer to large bowl.
3
Melt butter with remaining 2 tablespoons oil in heavy large pot over medium heat. Add onions, cinnamon sticks, bay leaves, salt, and pepper. Sauté until onions are soft, about 10 minutes. Add brandy and simmer until almost all of liquid evaporates, about 1 minute. Discard cinnamon stick pieces and bay leaves.
4
Add squash to onion mixture, along with chicken broth. Puree soup with an immersion blender (or use a blender or food processor). Add in the can of evaporated milk. If the soup is too thick, you can add more broth.
5
Mix sour cream, ground cinnamon and dash of cumin in medium bowl to blend.
6
Bring soup to simmer. Ladle soup into bowls. Garnish each with dollop of cinnamon cream and serve.