Butternut Squash Soup
This is quick and easy. Here is what you will need:
Fresh grated nutmeg
Peel, remove seeds, and cut 1 1/2"- 2 inch chunks of 1 or 2 large butternut squash. Add to stock pot. Add 1 chopped onion (same size as the squash), 4-6 smashed cloves of garlic, 3 - 4 bay leaves, and a grating of 1/4 of a whole small nutmeg. [Sorry I do not use processed nutmeg but I guess that somewhere around a half to a whole teaspoon should do it.] Add stock to almost cover squash. Simmer until squash is tender and most of the stock has boiled away. Squash should be fork tender not mushy. Remove squash and process in food processor until smooth. You may need to process in more than one batch. Add back into the stock on low to medium heat. Adjust seasoning if necessary: this is when I add kosher salt and fresh cracked pepper. Bring slowly up to heat. Stir in 1 pint of heavy cream and bring back up to heat. Garnish with deep fried shallots or crisp crumbled bacon.