This
is a wonderful starter for a Thanksgiving and for any other winter meal.
This is an extremely elegant soup form simple ingredients except for a
surprise one that makes all the difference. It is a pale ivory in color
and looks beautiful in patterned soluble-handled consommé
cups. it can
be made in a food processor but is silkier and better in a blender. it
is rich and about a cup to a cup and a half per person should be a good
amount.
3 pound Hubbard squash cut in half lengthwise seeds scraped out with a
spoon
1/2 cup Dijon mustard
1 tablespoon kosher salt
1 pint heavy cream
Fresh ground pepper to taste
1/3 cup lime juice
Heat oven to 350 degree F with the rack in the enter. Place the squash
halves side by side on a heavy cookie sheet. Cover loosely with
aluminum foil an place in oven. Bake for 1 1/2 hours or until a knife
slips easily into the thickest part of the flesh. Remove from oven.
Holding the halves one by one in a pot holder, pour off any extra
liquid. Scoop flesh from skin, scraping the skin, into a bowl or
measure. mash the flesh and whisk in chicken stock. In batches,
purée
soup base in a blender. Either pour batches into bowl to refrigerate or
put in a heavy pot. When ready to serve, whisk in remaining ingredients
except for lime juice and heat to desired temperature. I prefer it not
too hot. Stir in lime juice and serve.
Makes 8 cups
