Directions:
- Preheat the oven to 350 degrees F. Cut the squash in half on the equator and remove the seeds with a spoon. Cut a flat spot on each end so the squash will sit flat. Line a baking sheet with aluminum foil and arrange the squash, cut side up. To 3 of the squash halves, add a peeled shallot and to the other 3 add 2 garlic cloves on each. Drizzle with 2 tablespoons of olive oil and season with 1 tablespoon each of the salt and freshly cracked pepper. Roast in the hot oven until very tender and starting to caramelize and collapse, approximately 1 hour. Remove from oven and when cool enough to handle, remove the squash from the skin. Reserve the roasted shallots and garlic with the squash. Can be done ahead.
- In a large Dutch oven, heat 1 tablespoon of the olive oil and 2 tablespoons of the butter over medium-high heat and when the butter is starting to foam, add the raw diced shallots and saute until they are starting to caramelize, about 5 to 6 minutes. Deglaze with 1/2 cup of the chicken stock and stir to remove any fond. Reduce the heat to medium-low and add in the reserved squash, roasted shallots and garlic and then the remaining chicken stock. Stir to combine, then puree with a stick blender. The mixture will be very thick. Add in the cayenne, white pepper and the herbs. Stir in the cream and Worcestershire sauce and heat slowly over medium-low heat. When the mixture comes to a slow simmer, mix again with the stick blender and stir in 1/4 cup of the Parmesan and turn heat to low. Serve with a fresh crack of black pepper, a nice drizzle of extra-virgin olive oil and a light sprinkle of remaining Parmesan. Ladle into soup bowls and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 347.74 Kcal (1456 kJ) | ||
| Calories from fat | 222.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.72g | 38% | |
|---|---|---|---|
| Cholesterol | 58.15mg | 19% | |
| Sodium | 1142.69mg | 48% | |
| Potassium | 815.91mg | 17% | |
| Total Carbs | 26.93g | 9% | |
| Sugars | 4.29g | 17% | |
| Dietary Fiber | 4.24g | 17% | |
| Protein | 8.08g | 16% | |
| Vitamin C | 20.7mg | 34% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.2mg | 12% | |
| Calcium | 139.5mg | 14% | |
| Amount Per 100 g | |||
| Calories | 99.93 Kcal (418 kJ) | ||
| Calories from fat | 63.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.1g | 38% | |
|---|---|---|---|
| Cholesterol | 16.71mg | 19% | |
| Sodium | 328.37mg | 48% | |
| Potassium | 234.47mg | 17% | |
| Total Carbs | 7.74g | 9% | |
| Sugars | 1.23g | 17% | |
| Dietary Fiber | 1.22g | 17% | |
| Protein | 2.32g | 16% | |
| Vitamin C | 5.9mg | 34% | |
| Iron | 0.6mg | 12% | |
| Calcium | 40.1mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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