Roasted Acorn Squash Soup

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Ingredients for 12 portions
  • Roasted Acorn Squash Soup
  • 3 piece(s) Acorn squash, roasted
  • 1 cup(s) QimiQ Cream Base
  • 4 cup(s) Chicken stock powder
  • 2 tbsp Butter, unsalted
  • 8 piece(s) Garlic clove(s), finely chopped
  • 0.5 cup(s) Shallot(s), finely chopped
  • 1 tsp Ground nutmeg
  • 1 tbsp Dalmatian Sage, grated
  • 1 tbsp Thyme, fresh, chopped
  • 1 tsp White pepper
  • Truffle Goat Cheese Mousse
  • 4 OZ Truffle Goat Cheese
  • 2 OZ QimiQ Cream Base
  • 1 tbsp Truffle Shavings
  • Roasted Morel Mushrooms
  • 4 OZ Morel mushrooms, dried
  • 1 tbsp Olive oil
  • 2 piece(s) Garlic clove(s), chopped
  • 0.25 tsp Thyme, fresh
Method
1.

Roasted Acorn Soup:

I an soup pot, add the butter till melted - Add the shallots & garlic - Cook till translucent.

Add all the spices & herbs.

Add the chicken stock & QimiQ Sauce Base - Cook to a simmer.

Add the acorn squash - Blend smooth.

Place back in the pot and cook to a simmer for 15 minutes.

Adjust seasoning as needed.

2.

Truffle Goast Cheese Mousse:

Mix all the ingredients thoroughly.

Form into quenelles - Set aside till needed.

3.

Roasted Morel Mushrooms:

Toss the mushrooms with all the ingredients.

Roast 400° for 15 minutes.

Blend the mushrooms into a paste.

4.

Plating:

In a bowl, spread a layer of the mushrooms to cover the botton - Smooth out completely.

Place a quenelle off-center.

Dust with acorn squash seed powder (optional).

Warm the soup and hold in a vessel to the side.

Pour into the bowl when to serve in front of the guest.