3 ½ pounds kabocha squash (or pureed sweet potato)
2 pounds butternut squash, halved and seeded
1 ½ pounds acorn squash, halved and seeded
Salt and pepper
2 cups water
7tablespoons unsalted butter, 3tablespoons melted
1 white onion, diced
¼ teaspoon cardamom
¼ teaspoon nutmeg
⅛ teaspoon cinnamon
4 ½ cups chicken stock
1 cup heavy cream
- Preheat oven to 350 degrees.
- Season kabocha (or sweet potato), butternut and acorn squashes with salt and pepper. Lay them cut side down on rimmed baking sheets. Pour 1 cup of water onto each baking sheet and cover the squash with foil. Bake for 1 hour, or until tender. Let cool slightly and carefully scoop flesh into a bowl.
- In a large saucepan or casserole dish, melt 4tablespoons of butter. Add onion and cook over medium-low heat, stirring occasionally, until softened. Add cardamom, nutmeg, ginger and cloves and cook until fragrant. Add the chicken stock and bring to a boil over moderately high heat. Add squash flesh and heavy cream and simmer over moderate heat for five minutes. Working in batches, puree the soup in a food processor or blender and return to pan. Season with salt and pepper and keep warm over low heat.