SigMT

SiG MT 78 ACORN SQUASH & SWEET POTATO SOUP Serves 6 to 8 INGREDIENTS: • 2 mini acorn squash, 1 tablespoon olive oil • 1 teaspoon + 1 tablespoon olive oil, divided • 1 sweet onion, coarsely chopped • 1 teaspoon curry powder • 3 medium sweet potatoes, peeled and cubed • 9 cups vegetable or chicken stock • 1/4 cup maple syrup • 3 sprigs of fresh thyme • 1/8 teaspoon freshly grated nutmeg • coarse salt and freshly ground pepper DIRECTIONS: 1. Preheat the oven to 375F. 2. Cut the acorn squash in halves. Place them on a baking dish, drizzle with one teaspoon of olive oil and roast for about 20-30 minutes. Let cool. Peel the skin off and reserve the flesh. 3. Heat remaining tablespoon oil in a large heavy soup pot set over medium high heat. Add the onion and curry powder and cook until the onion is almost translucent, about 4 minutes. Add the sweet potatoes, stock, maple syrup, thyme and nutmeg and the flesh from the acorn squash. 4. Bring the soup to a boil, reduce the heat and simmer, uncovered, until the potatoes are tender, about 30 minutes. Remove the thyme sprigs. Let the soup cool a little. 5. Puree the soup until smooth with an immersion blender or a blender/food processor. 6. Reheat the soup before serving and adjust the seasoning with salt and pepper if necessary. To garnish: • 1 cup heavy cream • 2 tablespoons dark rum • 1/4 teaspoon lemon zest • 1/2 teaspoon freshly chopped thyme • freshly ground pepper In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream to soft peaks. Add the rum and lemon zest and continue whipping until firm. Use a dollop on top of the soup and sprinkle with fresh thyme and chopped thyme.

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