Squash Soup with Cinnamon Cream

Chef's notes

This recipe is one of my wintertime favourites. It's quick and easy, and is a great way to warm up when it's cold outside. Try experimenting with different types of squash to find your favourite variation.

Squash Soup

• 2 medium squash, such as turban or butternut
• 1/2 cup butter
• 1/2 white onion, diced
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds
• Salt and pepper to taste
• Vegetable or chicken stock, or water - enough to cover, about 1.5 liters

Peel and dice the squash into roughly 1" cubes. Heat the butter in a medium pot until the butter just starts to brown. Add the spices to release their oils. Add the onion and squash and saute until tender. Add the stock or water and allow to simmer until the squash is tender. Puree the soup and strain if necessary. Season with salt and pepper.

Cinnamon Cream

• 100ml heavy cream
• 1 pinch of cinnamon

Whip the cream until soft peaks form. Stir in the cinnamon.

To Serve

Serve soup in a wide bowl, with a dollop of cinnamon cream in the center. Garnish with two long chive stalks. Pair with an oaked, buttery California chardonnay.