Butternut Squash Soup is a great fresh start to a fall dinner. It is light, sweet, and has all the flavor of fall.  The bright yellow color of the soup reminds me of the changing leaves on the trees.  I just returned from Michigan, where squash in peoples gardens was being harvested everywhere. Seeing this inspired me to make this soup.   I hope it brings the fall to your table. You will need:

1 Large Butternut Squash

2 Shallots

4 Garlic Cloves

3 Cups of Chicken Stock

1 Cup of Heavy Cream

3 tablespoons of Honey

4 tablespoons of butter

Salt

White Pepper

Black Pepper

Nutmeg

The hardest part of making the soup is figuring out the best way to separate the skin of the squash from the good “flesh” inside.  I prefer to use the method used by Alton Brown.  Take the squash and cut off the stem portion on the top and bottom. I then cut the squash in half horizontally at the middle where it starts to become fat. Then take each half and cut it in half vertically. Then cut the squash into slices about an inch thick.  The object is to get the squash into manageable pieces with just the outer skin on the bottom of each piece. Place the cut up pieces into a baking pan. Rub the squash lightly with butter and then season with salt and white paper. Preheat the oven to 400 degrees and bake the squash for at least 30 minutes. This will give it a nice roasted flavor and will also make it easy to separate the squash from the skin. Using a knife or spoon remove the squash from the skin and place into a bowl.  Meanwhile, add two tablespoons of butter to a large soup pan and sauté the diced shallots and crushed garlic. Once the shallots begin to soften add the squash and the chicken stock.  Bring to a boil and then simmer the squash until it begins to soften. (About 10 minutes)  Season the soup to taste with salt and black pepper. Turn off the heat and stir in the honey.  Add the soup in batches to a mixer and blend until smooth.  Return the blended soup to a pan and over low heat slowly stir in the heavy cream.  Add about a teaspoon of nutmeg for additional flavor, or you can garnish the soup with it for additional color. Serve immediately and enjoy the fresh, sweet, flavors of the fall!