From Jack Newell
[Says Jack: This soup is a slight variation on a recipe from Eric Ripert and Michael Ruhlman’s fantastic book, A Return to Cooking, which is half cookbook, half L.L. Bean magazine starring Eric Ripert doing different rustic, food-related things all the while looking fabulous.]
6 Tablespoons unsalted butter
1 cup sliced onions
2 cups peeled and diced acorn squash
2 cups peeled and diced butternut squash
Fine sea salt
Fresh ground white pepper (fresh and white is very important here)
5 cups chicken stock
1 cup heavy cream
3 thyme sprigs
3 ounces sharp cheddar cheese
1 tbs walnut oil
1 nutmeg – for grating
minced ginger (optional)
Special Equipment (all optional)
Melt 2 tbs of the butter in a large pot over medium heat. Add the onions and cook until translucent, about 3 minutes. Add the acorn and butternut squash and saute until softened, about 10 minutes. Season w/ salt and pepper to taste.
Cover with the chicken stock and bring to a simmer. Cook until squash is tender, about 30 minutes.
Puree the soup until satiny-smooth. Pass through a fine-mesh sieve to remove any particulate. Return soup to pot. Add cream and the remaining 4 tbs of butter. Bring to a simmer.
Wrap the time in the cheesecloth and tie the package with the string. Add to the simmering soup and let infuse for 10 minutes. Remove the thyme. Add the cheese, grated nutmeg, honey, cayenne (if using). Add salt and pepper to taste.