A RICH SOUP FOR A FALL DAY ENJOY DAN:

ROASTED ACORN, BUTTERNUT, OR HUBBARD SQUASH by CHEF DAN:

Serves 4                              (can add 1/2-cup half&half if desired)

INGREDIENTS:

2 tablespoons butter

2-3 cups raw squash, diced

Salt and pepper

1 onion, diced

4 stalks celery, chopped

4 carrots, chopped

2 tablespoon grape-seed oil

1 cinnamon stick

1 quart vegetable or chicken stock

1/2-cup Panko crumbs

2 fresh thyme springs, chopped

1 pinch allspice

 1 pinch cumin

DIRECCTIONS:                               (PRE-HEAT OVEN TO 375 DEGREES)

1.     Heat butter over medium-high heat in an ovenproof skillet.

2.     Add diced squash, and salt and pepper.

3.     When squash begins to brown place in pre-heated oven.

4.     For about 15-20 minutes, remove from and let cool.

5.     In a blender puree until smooth.

6.     In stock pot heat oil over medium-heat and sauté the onion, celery, carrots and cinnamon stick for about 10 minutes.

7.     Season with salt and pepper.

8.     Add the broth and chopped thyme springs, allspice and cumin.

9.     Bring to a boil and simmer for about 5-7 minutes.

10.            Stir in reserved squash and simmer for about 10 minutes

11.            Discard cinnamon stick.

12.            Puree the soup using an immersion blender until smooth.

13.            Simmer gently for a few minutes, until cooked through.

14.            Top with roasted Panko crumbs.  ENJOY DAN:         BON-APPETITE