GREEN HUBBARD SOUP
2 large green hubbard squash, cubed
1 L chicken stock 4 cup
1 large onion, chopped
1 ml nutmeg 1/4 tsp
125 ml honey 1/2 cup
salt & pepper to taste
50 ml butter 1/4 cup
chives, chopped
BEET PUREE
625 ml chicken stock 2 1/2 cup
1 kg beets, cooked & diced 2 lb
salt & pepper to taste
RED ONION CONFIT
500 g red onion, sliced 1 lb
45 ml butter 3 tbsp
sugar 4 oz
45 ml vinegar 3 tbsp
salt & pepper to taste
bayleaf
GREEN HUBBARD SOUP: Heat heavy bottom saucepan over medium heat. Add butter until melted; add onions and squash; cook for 2 minutes. Add stock, 1/2 of the honey, a little salt & pepper and cook 15 to 20 minutes more. Add nutmeg and blend in food processor until pureed. Return to saucepan and bring to a boil. Add more honey and salt & pepper if needed.
BEET PUREE: Combine beets, stock & seasonings. Bring to a boil, cook for 10 minutes. Blend in a food processor until pureed. Return to saucepan and bring to a boil. Add more salt & pepper if needed.
RED ONION CONFIT: Saute onions in butter, add sugar and lightly carmelize. Add vinegar a little at a time. Add salt, pepper and bayleaf, cook slowly covered for 1 hour.
FINALE: Heat squash soup, heat beet puree, ladle squash soup into a squash shell. Drizzle with beet puree, top with red onion confit & garnish with chopped chives.
Serves 6