and interesting soup is the signature soup at the Troppo restaurant in Lansing, MI. Executive chef, Jason Keusch, says, "This
squash soup is a favorite of patrons, especially the ladies. It's like a dessert
before dinner. It's sweet but spicy, because of the cayenne pepper."
More of Linda's great
Soup, Stew, and Chili Recipes,
Squash Hints, Tips, and Information, and here for more
Troppo's Squash Bomb Soup
Yields: 4 to 6 servings
Prep time: 20 min
Cook time: 60 min
1/2 to 1 cup Myers Dark Rum
1 1/2 cups
Salt and pepper to taste
Red (cayenne pepper) to taste
Preheat oven to 350 degrees F.
Cut the two butternut squash in half lengthwise;
remove seed and pulp. Wrap butternut squash in aluminum foil and bake in oven
approximately 45 minutes or until soft; remove from oven and set aside.
In a small saucepan over medium heat, add Myers Dark Rum; let
simmer until reduced by half. Reduce heat to low and add cream; heat just until
warm and remove from heat.
In a food processor or blender, add warm squash and the warm
cream. Puree until smooth. Adjust viscosity with additional heavy cream or water
to achieve the thickness you want (the soup should coat the back of a spoon).
Add salt and pepper to taste. Add a very small pinch of cayenne pepper to
achieve just a little burn in the back of your throat.
Serve with garnish of your choice (see below):
Roasted Apples Slices
Makes 4 to 6 servings.