The Gilt

Butternut Squash Soup

Serves: 5 Portions
Portion Size: 6 ounces

Ingredients:

• 4 cups Butternut Squash, peeled and diced
• ½ medium size Yellow Onion
• 2 cloves Garlic, sliced
• 6 cups Water
• ¼ cup Heavy Cream
• ½ cup Cranberries
1 Orange
• 2 Tablespoons Sugar

• 3 Tablespoons Crème Fraiche
• 5 clouds of Cinnamon Cotton Candy (see recipe)
• Salt and Pepper to taste

Preparing the Butternut Squash Soup:

1. In a large pot, sweat the onions and garlic until tender with no color, and then add the butternut squash. Sweat for another 5 minutes and add the water. Cook soup for 20 minutes and then add the heavy cream. Let soup cook for another 5 minutes, and then blend until smooth. Pass through a strainer and reserve until serving.

Preparing the Cranberry Sauce:

1. In small pot add the cranberries and the juice of one orange plus ½ cup water. Cook cranberries for 20 minutes and add the sugar. When the cranberries are tender add to a blender and blend until smooth. Pass through a strainer and reserve until serving

To serve the soup:

1. Warm soup until a simmer, split into 6 bowls and garnish with the cranberry coulis and crème fraiche. For a table side presentation, drop a small cloud of cotton candy into each soup in front of your guests. This will add a little excitement, plus it adds the necessary sweetness to finish the soup.