Lisa's Peppercorn Squash Soup
Lisa Chandler
ingredients
- 1 large squash, peeled, seeded and chopped
- 2 medium carrots, chopped
- 1 medium onion, finely chopped
- 1 cinnamon stick
- 3 tbsp butter
- 2 cups orange juice
- 2 tbsp honey
- 1/4 cup maple syrup
- 8 cups vegetable stock
- 2 cups whipping cream
- salt, pepper & nutmeg to taste
directions
- 1
In a large saucepan, over medium heat, saute squash, carrots, onions and cinnamon stick with butter (about 2 minutes).
- 2
Add orange juice. Continue cooking until reduced by half. Add honey and syrup and simmer slightly.
- 3
Slowly add stock and bring to a boil. Reduce heat and simmer until vegetables are cooked.
- 4
Remove cinnamon stick and pour into a blender to puree (or use hand held blender).
- 5
Return to saucepan and bring to a boil. Add cream, salt, pepper and nutmeg.
- 6
Let simmer for 5 minutes.
notes
It's beautiful to swirl a bit of heavy cream into each bowl just before serving.
Source: Lisa Chandler
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