2.5kgbutternut squashapprox. 4 medium butternut squash
freshly ground pepper
2T extra virgin olive oil
1medium shallot, chopped
6thyme sprigs, leaves only
1500mlchicken stock or vegetable stock
Preheat oven to 375 degrees F.
Slice the squash in half and drizzle with olive oil. Season with salt and pepper. Roast in the oven, flesh side up, for 25-30 minutes or until tender and lightly colored.
Meanwhile, in a sauce pot, add the remaining ingredients (except for the cream) and bring it to a simmer.
Once the squash is cool enough to handle, use a spoon to scoop out the flesh. Add the flesh to the pot with the remaining cream and simmer an additional 5 minutes. transfer to a blender in batches and puree until smooth. Strain and serve warm with the jalapeño crema and toasted pumpkin seeds.
Slice the jalapeño in half and remove the seeds. In a saute pan, add the vegetable oil and sear the jalapeño on all sides until it is caramelized and tender. Remove from the pan and let cool.
Use the back of the knife to scrape off the skin from the jalapeño and then mince into a fine dice.
In a mixing bowl, using a whisk, whip the cream until lightly thickened. Add the sugar, salt, and minced jalapeño until combined. Keep refrigerated and serve with the soup.