Modes

Ingredients

• 2 small butternut squash, roasted and peeled
• 1 cup pumpkin purée
• 1/2 pound unsalted butter
• 1/4 pound all-purpose flour
• 1/2 small onion, diced
• 2 celery sticks, diced
• 1 carrot, diced
• 4 cups chicken stock
• 2 cups heavy cream
• 1 Tablespoon ground allspice
• 1 Tablespoon ground nutmeg
• 1 Tablespoon pumpkin spice
• 1 Tablespoon ground cloves
• 1 Tablespoon sugar
• 1 teaspoon ground white pepper
• 1 Tablespoon salt
• 1 Tablespoon honey
• 1/4 cup dried cranberries, soaked in warm water for 30 minutes

Instructions

Preheat the Wolf Oven to 375°F on the Convection mode.

Cut the butternut squash in half, remove the seeds, put oil on baking sheet. Place it cut side down on a baking sheet lined with parchment paper.

Roast for about 40 minutes, or until the flesh is soft and easily pierced with a fork. Let cool for 10 minutes.

In a large pot, melt the unsalted butter over medium heat.

Add the diced onion, celery, and carrot. Sauté until the vegetables are softened, about 5-7 minutes.

Sprinkle the all-purpose flour over the sautéed vegetables, stirring constantly to create a roux. Cook for 2-3 minutes, ensuring the flour is fully incorporated and slightly browned.

Gradually add the chicken stock to the roux, stirring constantly to avoid lumps. Bring the mixture to a simmer.

Add the pumpkin purée, and all of the spices (allspice, nutmeg, pumpkin spice, cloves, white pepper, and salt). Add butternut squash to the pot. Stir in the sugar and honey.

Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and purée until smooth. Return the blended soup to the pot if using a blender.

Stir in the heavy cream and allow the soup to simmer on low heat for an additional 8-10 minutes, stirring occasionally. Taste and adjust the seasoning if necessary.

For serving, ladle the soup into bowls and top with the soaked cranberries.