-
1
Start by quartering the squash & de-seeding with a spoon.
-
2
Take 1 Tbs of butter (melted) & brush the quarters of squash.
-
3
Lightly sprinkle with salt & pepper.
-
4
Using the fresh nutmeg VERY LIGHTLY grate over the quarters.
-
5
Take the box of poultry seasoning and with the box in an upright position squeeze the box so the seasoning puffs out and leaves a very light dusting over the quarters.
-
6
Place in 400 degree oven for approx 30 minutes Depending on the size of the quarters & ripeness of the squash this time may be longer.
-
7
Watch the edges to make sure it doesn't burn.
-
8
If you notice the egdes burning and the squash is still hard, lower temperature and continue to monitor.
-
9
The squash is done when soft to touch (be careful not to burn yourself).
-
10
Place squash flesh into pot, with the vegetable stock, and mash with potato masher.
-
11
Place over high heat.
-
12
Depending on how thick you like your soup, you will add more or less of the chicken stock, usually at least half of the chicken stock.
-
13
I like to use emmersion blender to get soup really creamy, but this is your option.
-
14
To finish the soup add a PINCH of cinnamon & the remaining 3 tbs of butter to soup.
-
15
Plate in bowl, and garnish with cream if so desired.
