I am surprised that I haven't posted this recipe yet. I did send it to rachel, so I know it's somewhere in san francisco ;)
Butternut squash soup - this soup is rich and made with warm (middle eastern) spices. Though I've tried to make it a bit healthier by making it vegan - smart butter, rice milk... The real thing is way more worth it. A great soup for cold weather. Serves 8. ish. And a hand mixer or processor would be uber helpful.
1 butternut squash
1 batata (not the orange kind)
2 shallots
heavy cream, butter
allspice, cumin, corriander, cinnamon, cloves, tumeric, brown sugar, saffron (if you have it. it's expensive!)
Boil batata in very salty water until soft.
Roast butternut squash for an hour or until soft at 350, let cool and peel/cut skin off.
Roast sliced shallots for 20 min at 350.
Add those ingredients to a big pot and process with a half quart of heavy cream. Add more cream/butter to texture. Add sugar, salt, & spices to taste. It is meant to have a warm rich taste, but not too sweet.
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