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Soup & Stew
Asian
10 - 12 servings
30 minutes
2 hours
3 3/4 pounds Sweet Dumpling Squash
1 3/4 pounds Acorn Squash
6 tablespoons unsalted butter
1/2 teaspoon kosher salt
1/8 teaspoon ground white pepper
1/4 teaspoon ground nutmeg
4 ounces white onion; peeled, trimmed and finely diced
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
4 cups chicken stock or vegetable stock
1 cup heavy cream
1 bunch Rosemary
Preheat the oven to 350 degrees F. Cut each squash in half and discard the seeds. Brush cut sides with 2 tablespoons of melted butter. Season with salt, pepper, and nutmeg. Arrange the squash cut side down on a rack placed in a baking tray and bake until tender, about 1 1/2 hours.
Cool, scoop out the insides of the squash, and puree the flesh in a food processor. Reserve. (You should have about 4 cups of pureed squash). In a medium stockpot, melt the remaining 4 tablespoons of butter. Over low heat, sweat the onion. Do not allow it to brown.
Add the pureed squash and cook over very low heat until heated through, stirring occasionally. Do not allow it to bubble up. Season with the salt, pepper, ginger, and cardamom. Pour in the stock and bring to a boil, still over low heat, stirring often. Cook about 20 minutes.
If desired, bake small squash until tender, scoop out, and use as individual serving bowls.
