2 lbs organic local butternut squash, washed and cut in half
1 lb organic yellow onions, peeled and cut into large dice
1 lb organic carrots, cut into medium dice
4 oz olive oil
2 TBs cinnamon
2 tsp nutmeg
4 oz almonds
8 oz heavy cream
Sugar to taste (approx. 1/4 cup)
Salt to taste
1. Preheat oven to 350°.
2. Place squash, cut side down, on a baking tray lined with oiled parchment paper for easy cleanup. Roast until tender in the “neck”. Lower oven temp to 250° to toast the almonds.
3. Meanwhile sweat the onions and carrots starting on high heat, then lowering the flame to sweat until softened and not colored. Add 3 quarts of water and simmer.
4. Remove squash from the oven, scoop out the seeds while holding squash with heavy kitchen towel. Scoop out the roasted squash and add to the onion and carrot mixture. Add the cinnamon and half the nutmeg. Simmer 20-30 minutes to let flavors come together.
5. Place almonds on a sheet tray and toast in the oven, turn down 250° for approximately 8 minutes, checking every 2 minutes make sure they don’t burn.
6. Let soup cool, then place in blender. Carefully place the top on the blender with a towel. Fill the blender only two thirds full and pulse to start so it doesn’t become explosive and burn you. Continue blending until all the soup is smooth. Finish soup with 3/4 of the cream, salt,
and about a 1/4 cup of sugar. (The trick to this soup is to create a balance between the salt, the sugar and the spices – the sweetness of the butternut squash, and the nutmeg and cinnamon. It’s a little tricky to get it just right, but if you do, it’s a delicious winter soup!)
7. Place the remaining cream and 1 tsp of nutmeg in the saucepan with a pinch of sugar, bring to a boil.
8. Place the soup in a warm bowl. Drizzle with the nutmeg cream and sprinkle toasted almonds on top.