Roasted Winter Squash Soup


Recipe by Chef Craig Clifton

For the soup
1 butternut squash, medium-sized
1 yellow onion
3 cloves of garlic
1 leek
1 carrot
2 cups heavy cream
2 Tbsp butter
3 Tbsp vegetable oil (or other high-heat oil such as coconut)
2 cups of any dry white wine
Fresh rosemary and thyme to taste
Salt and white pepper to taste (we use about 2 Tbsp of each)

For the relish
1 pomegranate, seeds
3 strips of bacon, cooked and chopped
1 Tbsp parsley, chopped
1 Tbsp chives, chopped
1 tsp lemon zest
1 Tbsp extra virgin olive oil

Mix all contents for the relish and season with salt and pepper to taste. Preheat oven to 375°.
Split the squash, remove any seeds and rub the flesh with butter. Place in oven, flesh-side facing up, and bake for 25-30 minutes. Remove and allow to cool.

Chop the onion, leek, garlic and carrot. Heat vegetable oil in a pot and place all chopped items inside until they start to sweat, then season with salt, pepper, fresh rosemary and thyme to taste. Add 2 cups of white wine and cook to a boil, then simmer until alcohol has been removed (about 7-10 minutes or reduced by half). This is the stock. 

Scoop flesh of squash and add to the pot with vegetables. While stirring, pour heavy cream into the stock base. Bring to a boil, stirring occasionally.

Pour contents into a blender and process until smooth. Garnish the soup with the relish and enjoy!