Harvest Butternut Squash Soup

RH Staff

Yield: 8 servings.

4 medium-size butternut squash
8 oz. butter, divided
6 Tbsp. California golden raisins, divided
71⁄2 cups (about 2 qt.) chicken broth or water
1 cup heavy cream, divided
to taste, salt and pepper
2 1⁄2 cups Frangelico liqueur, Galliano liqueur or your favorite cordial
1 baguette
as desired, ground cinnamon (optional)

Cut squash in half; remove seeds and discard or roast them for snacking. Fill each squash cavity with 2 Tbsp. butter (1 oz.) and ¹⁄2 tsp. raisins. Turn upside down onto baking pan and pour some chicken broth around squash. Bake at 300°F for about 45 minutes or until squash is soft. Remove from oven and allow to cool. With large spoon, remove pulp from shell; discard shell. Turn pulp with raisins into saucepan; add more chicken broth as needed and ¹⁄2 cup heavy cream. Turn into blender and blend until smooth. Return to pan. Adjust seasonings with salt and pepper; heat through and keep warm.

In separate pan, combine remaining raisins and liqueur. Bring to a boil and carefully flame to remove alcohol. Drain liquid into soup mixture; reserve raisins. For crostini, slice baguette diagonally into ¹⁄4-^1⁄3”-thick slices and toast. Chop reserved raisins and sprinkle on top.

To serve: Reheat soup; adjust seasonings if needed, and serve in a bowl with a little cream and a sprinkle of cinnamon on top, and the crostini on the side.

CALIFORNIA RAISINS