A Luxurious Autumn Indulgence

Ingredients

For the Butternut Squash Soup:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 cups vegetable stock
• 1/2 cup heavy cream or coconut milk
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• Salt and pepper to taste

For the Cinnamon Foam:

• 1/2 cup heavy cream
• 1/4 teaspoon ground cinnamon
• 1 tablespoon powdered sugar (optional)
• Whipped cream dispenser and cream charger

Instructions

Prepare the Butternut Squash Soup:

1. Roast the Squash:

   • Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread the squash on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.

2. Sauté Aromatics:

   • In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant.

3. Simmer the Soup:

   • Add the roasted squash to the pot along with the vegetable stock. Bring the mixture to a simmer and stir in the cinnamon, nutmeg, and ginger. Cook for 5-7 minutes to allow the flavors to meld.

4. Blend and Finish:

   • Use an immersion blender (or transfer to a blender) to puree the soup until smooth and creamy. Stir in the heavy cream or coconut milk and adjust the seasoning with salt and pepper. Keep the soup warm while preparing the cinnamon foam.

Prepare the Cinnamon Foam:

1. In a small saucepan, gently warm the heavy cream over low heat. Stir in the ground cinnamon and powdered sugar (if using) until fully dissolved.
2. Strain the cream through a fine mesh sieve to remove any cinnamon clumps.
3. Pour the mixture into a whipped cream dispenser, charge it with a cream charger, and shake well. Refrigerate for at least 15 minutes to chill and stabilize.

Serve the Dish:

1. Ladle the warm butternut squash soup into bowls.
2. Dispense a dollop of cinnamon foam onto each bowl, creating a luxurious, aromatic topping.
3. Garnish with a sprinkle of ground cinnamon, a drizzle of olive oil, or toasted pumpkin seeds for added texture.

Tips for Success

• For deeper flavor, roast the squash with a sprinkle of cinnamon and nutmeg before adding it to the soup.
• Coconut milk can be used instead of cream for a dairy-free version, but make sure to prepare the foam with a dairy alternative suited for whipping.
• Serve the soup with crusty bread or a side of spiced croutons for an extra cozy meal.