Nectar's Squash Soup

Makes about 6 servings.


4 tablespoons butter
1 cup diced sweet onion
3 cups peeled and diced acorn squash
3 cups peeled and diced butternut squash
Kosher salt and freshly ground pepper
6 cups chicken stock or vegetable stock
½ cup heavy cream


1. Melt butter in a large pot over medium heat.  Add the onions and cook until
    translucent.  Add squash and cook until softened, about 10 minutes.  
    Season with salt and pepper to taste.

2. Cover with chicken stock and bring to a simmer.  Cook until squash is
     completely tender, about 30 minutes.

3. Puree the soup in batches in a blender until smooth.  Always use caution when
    blending hot liquids. Return soup to pot, add the cream, and simmer for about
    10 minutes.  Adjust seasoning to finish.

4. To serve, ladle soup into soup bowls and if desired, garnish with aged sharp
    cheddar cheese, a drizzle of walnut oil, and freshly grated nutmeg.

Kevin Nordeen, chef and owner of
Nectar Wine Bar & Bistro