Ingredients
CHEF MATT’S FALL SPICE BLEND
- 1 piece cinnamon stick
- 5 pieces star anise
- 2 teaspoons fennel seeds
- 2 teaspoons peppercorns
- 2 teaspoons whole cloves
MAPLE GOAT CHEESE
- 5 ounces goat cheese
- 3 tablespoons 100% pure maple syrup
- 1 teaspoon fresh chives (chopped)
- 1 teaspoon fresh parsley (chopped)
- ½ teaspoon fresh thyme (chopped)
- pinch salt
PEPITAS
- 1 cup pumpkin seeds
- salt and pepper to taste
Butternut Squash Soup
- 2 tablespoons unsalted butter
- 1 small onion, finely diced
- 1 rib of celery, finely diced
- 1 medium carrot, peeled and finely diced
- 2 medium russet potatoes, peeled and medium diced
- 1 medium butternut squash, peeled, seeded, and diced
- salt and pepper to taste
- 2 teaspoons Chef Matt’s fall spice blend
- 1 qt. chicken stock (or vegetable stock)
Preparation
For Chef Matt's Fall Spice Blend...
- Toast all ingredients in a dry sauté pan set on medium heat for approximately 5 minutes.All spices will become very fragrant. Remove from heat and allow to cool. Grind in aspice grinder to a fine powder.
For the Maple Goat Cheese...
- Place the goat cheese into the bowl of a food processor fitted with the steel blade. Pulsebriefly to soften. Add the maple syrup, fresh herbs and salt. Process until justincorporated. Remove, place the mixture into a bowl, cover and chill.
For the Pepitas (Toasted Pumpkin Seeds)...
- Place the seeds into a dry sauté pan set on medium heat and toast until fragrant, about 5minutes. Season to taste with salt and pepper.
For the Butternut Squash Soup...
- Melt butter in a large pot set on medium heat. Add onion, carrot, squash, and fall spice. Cook for 5 minutes or until vegetables a lightly browned.
- Add enough stock to cover vegetables. Simmer for 40 minutes or until vegetables are tender.
- In a blender, puree soup in batches until smooth and then return to the pot. Add cream. Check seasoning and add remaining stock as needed to desired consistency.
- Garnish with about 1 tablespoon of maple goat cheese and 2 teaspoons of toasted pepitas.
Makes 2 quarts, 8-12 servings