Two 1½ lb acorn squash or small round squash (optional for serving bowls)
3½ C pie pumpkin, diced
Pinch of ground cinnamon
4 tsp granulated sugar
½ tsp coarse salt
⅛ tsp coarse ground
1 garlic clove
Pinch of clove powder
1 C white onion, peeled and chopped
4 Tbsp butter, unsalted
2 C vegetable stock
½ C water
1 Tbsp heavy cream to garnish (optional)
1 Tbsp black trumpet mushrooms to garnish (optional)
4 C cranberries
¾ C granulated sugar
1 Tbsp orange zest
½ C water
Prepping time: 45 minutes / Cooking time: 25 minutes (excludes sous-vide cooking)
In a seasoned skillet or pan, sauté the trumpet mushrooms with a pinch of salt and pepper over high heat for 5–7 minutes. Set aside to cool. Pour soup into the hollowed-out acorn squash. Garnish with mushrooms and drizzle with cream and cranberry coulis.
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