Butternut Squash Soup

6 shallots, peeled & finely chopped

1 c whipping cream

4 butternut squash, peeled, seeded & cubed

1 Tbsp freshly grated nutmeg

8 c lowfat chicken stock

Dash Tobasco / salt & pepper

Carmelized Corn (see below)

Cilantro Pesto (see below)

Directions:

1.        Pre-cook the squash before peeling & dicing.  (Cut in half, remove seeds and place in shallow pan with water & bake.  This makes peeling & chopping easier).

2.     In a large stockpot, sweat the shallots, then add the cubed squash and chicken stock.  Simmer until squash is very soft @ 30 minutes.

3.     Puree soup mixture in food processor until very smooth, then put back in the stock pot.

4.     Add Tobasco, nutmeg and seasonings to taste, continue simmering.

5.     Add cream shortly before serving and heat – do not boil.

6.     To serve, place spoonful of Carmelized Corn in bowl, ladle in soup and top with a dollop of Cilantro Pesto.

Carmelized Corn

2 Tbsp unsalted butter

2 Tbsp brown sugar

4 ears white corn, cut off the cob

salt & pepper to taste

Directions:

   Melt butter in a sauté pan; add sugar and corn.  Saute 10 minutes, season with salt & pepper.  Keep warm. 

Cilantro Pesto

2 bunches cilantro, washed & dried

1 c extra virgin olive oil

2 blanched garlic cloves

½ c grated Parmesan

½ c toasted pine nuts

coarse sea salt & fresh pepper

Directions:

   Place cilantro, garlic and pine nuts in food processor, pulse while adding olive oil.  Add the cheese, salt & pepper and mix until thoroughly blended.