Chefs/Owners Michael and Wendy Jordan
LAS VEGAS, NV
[Serving 1 gallon]
6 lb butternut squash
1/2 c water
2 cups heavy cream, warmed
4 oz butter
3 T honey
Salt & white pepper to taste
1 cup spice cream* (recipe follows)
2 cups canola oil
20 each deep fried sage leaves* (recipe follows)
Preheat oven to 350°. Cut the butternut squash in half lengthwise and scoop out the seeds. Place butternut squash, cut side down on a sheet pan. Place in the oven and add water to the cookie sheet until it comes 1/4 of the way up the squash. Bake the squash until fork tender, about an hour.
When the squash is tender, remove from the oven and flip squash over to cool; empty any excess water and throw out. When the squash is cool, scrape the squash from the skin, place in a food processor and puree until it resembles a fine puree. You should have about 1/2 gallon squash puree.
Place the puree into a heavy bottomed sauce pot and add water. Place over medium heat, stirring often with a whisk, until soup just begins to boil, turn heat to low and simmer for 5 minutes. Add the cream, butter, salt, pepper and honey to taste. To serve, ladle the soup into a warm soup bowl, drizzle one Tablespoon of the spice cream over the top and garnish with 2 fried sage leaves.
INGREDIENTS [SPICE CREAM]
[Serving 1-1/2 cups]
1 cup sour cream
1/3 cup heavy cream
2 T honey
1/2 tsp cinnamon, ground
1/8 tsp nutmeg, ground
1 pinch clove, ground
kosher salt and white pepper to taste
Combine all ingredients in a small bowl and mix well. Keep cold until needed.
INGREDIENTS [FRIED SAGE LEAVES]
20 each sage leaves
1 qt canola oil
Salt to taste
In a small sauce pot, heat the canola oil over medium heat. Attach a deep fryer thermometer. Line a sheet pan with paper towels. When the oil reaches 350° add the sage leaves and gently stir around with a slotted spoon. After about 10 seconds remove to the sheet pan lined with paper towels and season with salt. Set aside until needed.