Butternut Squash Soup, Velouté de Courge

This time of year, a wonderful winter butternut squash soup can make an ordinary

evening at home, quite extraordinary.

1 large butternut squash, peeled, seeded, and cubed.

2 cups of chicken stock

2 tblsp extra virgin olive oil

1/8 tsp nutmeg

1/8 tsp allspice

Salt if needed (depends if your chicken stock is salted)

Coat the squash cubes with olive oil, and bake in 180º Celsius (350º F) for 40 minutes, or until golden.

Take the squash seeds, clean them and coat in olive oil and a hint of salt. Then toast in a hot oven

for 10-15 minutes until lightly golden, and crunchy to the bite.

Set asid one half cup of squash and the toasted seeds. (to be placed on top of final soup in terrine)

Take the rest of the butternut squash and place in a blender with the chicken stock. Blend until it is a thick

and creamy consistency. Then place in a pot to simmer on a stove. Add 1/8 tsp of nutmeg, and allspice.

Once the soup is simmering for 10 minutes, taste and and pour into a soup terrine, then place the half cup of cubed squash and seeds on top. Serve with a slice of thin cut hearty toasted bread.