This is surely one of the most hearty, full-bodied, delicious bowls of soups. It’s smooth and creamy, filling, and gives you that feeling of home, family, warmth, and love! My kids to this day still say to me that all of the soups I serve have “Mommy Love” in them but this one for some reason really hits home for them! Maybe because it was a tradition that every Halloween before we would go out to trick or treat I would serve this soup to keep their insides warm. We always had so much fun making the spider web and decorating!
Foods like butternut squash, artichokes, and cauliflower are a super source of good bacteria in the gut. They stabilize blood sugar levels and lowers stomach acid. Butternut squash is high in many nutrients like Vitamin A, B, C, calcium, magnesium, and potassium, zinc, and fiber.
It will help boost immune function, healthy for skin and hair, help lower cancer risk, and has a positive effect on blood pressure.
4 to 6 servings
1/4 cup extra virgin olive oil
2 medium onions, peeled and sliced thin
5 scallions chopped coarsely
1 tablespoon dry sherry
3- 15 ounce packages of cut-up butternut squash
1-teaspoon each kosher salt and cracked black pepper
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
2 quarts chicken broth or vegetable broth homemade or store-bought
4 ounces nonfat or low-fat cream cheese, room temperature and cut into pieces. You can use Kite Hill, non-dairy cream cheese if you have problems digesting dairy, or you are Vegan. Sold at Whole Foods, Target, Sprouts, Publix, and other retailers across the country. This HAS THE BEST CREAM CHEESE FLAVOR, it’s so creamy, not grainy!
Heat a stockpot on medium heat for 1 minute. Add the olive oil, onions, scallions, and saute for 5 to 8 minutes to bring out the natural juices of the onion
Add the sherry, salt and pepper, cinnamon, nutmeg, and mix well, saute for 2 minutes.
Add the chicken or vegetable broth, bring up to a boil. Lower heat and boil gently until the squash is cooked until soft about 20 minutes
Pour the contents of the stockpot into a blender with the cream cheese and blend for 1 minute until smooth and creamy
Correct seasoning by adding more salt if necessary
6 to 8 tablespoons regular or vegan sour cream
3 scallions sliced thin
1 jalapeno with seeds diced small (optional)
2 tablespoons pomegranate seeds (if available)
Pinch of Cayenne pepper
½ teaspoon truffle oil, extra virgin olive oil, or walnut oil per serving for garnish
1 bottle of balsamic glaze or balsamic syrup, available on Amazon, https://amzn.to/2RIvNWn
TO MAKE SPIDER WEB
Make the spider web when you are ready to serve the soup.
Heat the soup until hot, Ladle a serving into soup bowls that have been rinsed in warm water to take the chill out, take your needle nose bottle filled with balsamic glaze and make 4 circles starting from the widest part of the bowl working your way into the center. Use a chopstick, toothpick, or sharp knife to make the design for the spider web. Take the point of the instrument you choose and place it in the middle of the smallest circle and drag it towards the rim of the plate. Keep repeating this process until you have formed a spider web. Place the quenelle in the middle.
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