Decadent Caramelized Spice Soup
|Acorn squash||8 Medium|
|Ground allspice||3⁄8 Teaspoon|
|Unsalted butter||1⁄2 Cup (8 tbs) (1 Stick)|
|Chopped onions||3 Cup (48 tbs)|
|Basic chicken stock||1 Cup (16 tbs)|
|Water||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Heavy cream||3 Cup (48 tbs)|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Granulated sugar||3 Tablespoon|
|Ground nutmeg||1 1⁄8 Teaspoon|
Preheat oven to 450°F.
Halve and seed squash and place in 2 (13x9-inch) baking pans with about 2 cups water in bottom of each pan.
Cover with foil and bake about 45 minutes or until fork-tender.
Drain squash and set aside to cool.
When cool, scoop pulp out with spoon into large bowl.
Reserve 11 cups pulp and set aside.
In 5-quart saucepan over medium-high heat, melt butter.
When butter reaches a hard sizzle, add 2 cups of the onions, the Vegetable Magic, 1/2 teaspoon of the cinnamon, 1 teaspoon of the nutmeg and 1/4 teaspoon of the allspice; cook, stirring occasionally, about 8 minutes or until vegetables are softened.
Stir in the remaining onions and the squash, mixing well.
Cover and cook about 4 minutes.
Stir well, re-cover and continue cooking about 5 minutes.
Stir in stock, and cook 3 minutes more.
Add brown sugar; stir to dissolve well and continue cooking, stirring occasionally, about 20 minutes.
Remove from heat.
Transfer half of mixture to food processor fitted with metal blade and puree.
Repeat with remaining half, then force all of mixture through a sieve and back into saucepan.
Return saucepan to medium-high heat and stir in cream.
Cook, stirring occasionally, about 7 minutes or until mixture is bubbling.
Meanwhile, in small bowl, combine granulated sugar and the remaining cinnamon, nutmeg and allspice; mix well.
When soup has cooked 7 minutes, remove from heat.
Ladle about 1 cup soup into an ovenproof soup bowl and sprinkle 1/2 teaspoon sugar-spice mix over top.
Place bowl under broiler 2 or 3 minutes or just until sugar is crystallized.