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1
Preheat the oven to 400F.
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2
Place the squash half, cut side down, in a pie tin or small baking dish with 1/2 inch of water.
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3
Bake, uncovered, until the flesh can be easily pierced with the tip of a paring knife, about 40 minutes, adding a little more water if necessary.
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4
When cool, scoop the flesh out of the skin.
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5
You should have about 1 cup.
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6
Pierce the sweet potato in several places with a fork.
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7
Place it in a pie tin or on a baking sheet and bake alongside the squash until tender when pierced, about 1 hour.
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8
When cool enough to handle, scoop the flesh out of the skin.
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9
You should have about 1 cup.
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10
Melt the butter in a large pot over medium heat.
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11
Add the onion and saute until soft, about 5 minutes.
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12
Add the brandy and simmer for 1 to 2 minutes to burn off the alcohol.
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13
Add the squash, sweet potato, ginger, cinnamon, and stock.
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14
Bring to a simmer and cook gently for about 5 minutes to blend the flavors.
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15
In a blender or food processor, puree the contents of the pot until smooth.
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16
Pour into a clean pot.
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17
Whisk in the cream.
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18
Thin with additional stock if needed to achieve a pleasing soup consistency.
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19
Season to taste with salt and pepper.
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20
Let cool to room temperature.
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21
Preheat the oven to 425F.
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22
On a lightly floured work surface, roll the puff pastry to a 1/8-inch thickness.
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23
Cut 6 rounds, each 2 inches larger in diameter than the top of the soup bowl (for a 5-inch bowl, cut a 7-inch round).
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24
To guide you, invert a bowl onto the flattened pastry and cut around it.
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25
You can gather and reroll the scraps once.
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26
Put the rounds on a baking sheet and refrigerate for 20 minutes.
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27
Divide the soup among 6 ovenproof bowls.
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28
Brush the rim of each bowl with egg wash. Cover with a round of pastry and press the pastry firmly around the sides so the top is taut, like a drum.
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29
Make sure there are no cracks in the pastry.
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30
Brush the tops lightly with egg wash.
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31
Bake until the pastry is puffed and golden brown, about 25 minutes.
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32
Serve immediately.
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33
Enjoy with Cakebread Cellars Chardonnay Reserve or another full-bodied, oak-aged white wine.
