Prep Time: 10 mins
Cook Time: 55 mins
Total Time: 1 hour – 1 hour 20 minutes
Yield: 4 bowls or about 6 cups
Preheat the oven to 425 degrees and line a rimmed baking sheet with parchment paper. Large dice butternut squash & toss with oil & season with salt & pepper. Place in pan and roast until it is tender and completely cooked through, about 20-30 minutes or until fork easily pierces through. Set aside to cool (about 10 minutes), reserving a couple ounces for personal portion later.
Meanwhile, in a heavy-bottomed pot, heat 1 tablespoon olive oil over medium-high heat. Add shallot & 1 teaspoon kosher salt to pan & sauté, stirring often, until the shallot has softened and starts to turn golden on the edges. Add the garlic, stirring frequently. Next add all dry spices. Deglaze with cream sherry, and using a stick lighter, ignite & safely burn off all alcohol. Stay safe by carefully & softly swirling pot around & scraping the tasty bits off the bottom, continue until flame goes out & nearly all sherry is cooked out. Add Shamrock Farms Heavy Cream & chicken stock & bring to a boil, the quickly reduce to simmer. Continue a low simmer, stirring & scraping the bottom every few minutes for about 20 minutes. Blend soup (immersion or stand blender), in batches if necessary. To thin, add extra broth. Finally, add desired amount of butter and mix until fully incorporated. This will help make it glossy & rich!
Portion soup into individual bowls, adding reserved squash, bacon and grains, and optional garnish.
FOR THE CREMA:
• 4 Tablespoons Shamrock Farms Sour Cream
• 4 Tablespoons Shamrock Farms Heavy Cream
• 1 Tablespoon fresh herbs equal parts fresh- tarragon, parsley & chives, minced.
• Mix all ingredients & let set up for at least 1 hour, for thicker crema, let make a day ahead & let set up overnight
CHEF NOTES:
• If you prefer a creamier soup, simply roast butternut whole (oiled & seasoned cut side down) for about 40-50 minutes. Let cool for about 10 minutes & then follow rest of instructions.