Below is the recipe from my blast. Now animated.
Dice the hard flesh of a selection of Winter Squashes : Pumpkin, Acorn, Butternut etc (remember there are many varieties so have fun). First remove the hard skin, seeds and gooey interior. Give yourself a good hour when no one is looking. It will take time and strength but I promise folks are gonna kiss you for putting in the work.
Saute the squash with Extra Virgin Olive Oil (always) on a medium heat. The idea here is to release all the good stuff. Pay attention and continue to stir. Use your nose to guide you. You should begin to smell the perfume of your central ingredient. This is what will inform your soup, so be patient and let them cook for a while. My guess is 20 minutes, but follow your instincts. Add stock to the pot, 2.5 times the amount of Zucca (likely a gallon). In the past I have used a homeade chicken stock which gives the dish an extra buttery richness. If you see this as a pain in the ass, buy a chicken stock that you trust (I like the ones sold in cartons). If Vegetarian or simply a preference, use Vegetable Stock. Reserve some stock if possible to later balance out your desired consistency. Bring it all to a boil and walk away.
Simmer the soup while guests arrive. Salt and (white pepper) to taste. Go easy. 10 minutes before serving add a desired amount of heavy cream. Don't get too happy, the goal is to simply smooth out the flavors not invoke heart attacks.
The fun part. Choose between these two garnishes! The first, a drizzleof Walnut Oil, shaved Sharp White Cheddar and a dust of fresh Nutmeg. The other option a drizzle of a really good Olive Oil (crudo) with a dust of Cinnamon & Sugar! Both are perfection.
Central ingredients :
A selection of Winter Squashes
Sharp White Cheddar
Large Stock pot
If you got this far, send me an email with pics and comments. Would love to post em as a follow up entry!