MAKE IT CUTE
Butternut squash soup
1⁄4 cup unsalted butter
1 butternut squash, peeled and cut into 1-inch cubes
1 clove garlic, minced
1 cup finely chopped onion
1 tsp salt
1⁄2 tsp ground coriander
1⁄2 tsp dried thyme
Pinch freshly ground black pepper
5 cups chicken or vegetable stock
1⁄2 cup orange juice
1⁄2 cup whipping cream
Pinch freshly grated nutmeg
Soft baby sage leaves (optional)
1⁄2 cup cold whipping cream
1⁄4 tsp freshly grated nutmeg
1. In a large pot, melt butter over medium-high heat. Add squash, garlic and onion; sauté for 3 minutes. Reduce heat to medium and add salt, coriander, thyme and black pepper; sauté for 5 minutes. Add stock and orange juice; bring to a boil. Cover, reduce heat to low and simmer gently until squash is tender, about 30 minutes.
2. Using an immersion blender, or in a food processor or blender in batches, purée soup until smooth. Return to the pot, if necessary. Stir in cream, nutmeg and cayenne to taste; reheat over medium heat, stirring often, until steaming. Do not let boil. Taste and adjust seasoning with salt and black pepper, if necessary.
3. Prepare the nutmeg cream: In a bowl, using an electric mixer, whip cream until soft peaks form. Add nutmeg and whip until well blended.
4. Ladle soup into heated bowls and top each with a dollop of nutmeg cream. Garnish with sage leaves, if desired.