Watershed Winter Squash Soup.

From the genius chef, Scott Peacock, at the Watershed Restaurant in Decatur, Georgia.

Puree of Winter Squash Soup

(Serves 6-8)
4 pounds of hard winter squash
6 slices of bacon, cut into ½" pieces
1 large onion, diced
2 small shallots, finely diced
1 small leek, thinly sliced
1 small clove of garlic, crushed
1 teaspoon of dried thyme
1 bay leaf
2 teaspoons salt
½ teaspoon freshly ground black pepper
½ teaspoon freshly grated nutmeg
6 cups chicken stock
¼ cream sherry
1 ½ cups heavy cream (optional)

Preheat oven to 350F. Split squash in half, lengthwise, and scrape out the seeds. Place the halves flesh side down in a roasting pan lined with parchment or a silpat. Pour in ½ cup water and bake 1 ½ hours, until the skin is deeply brown, and flesh tender when pierced when a knife. Remove from the oven and let rest until cool enough to handle. Scoop out the flesh, discarding the skin.

Put the bacon in a cold heavy pot and cook over medium low heat and cook until it is deeply brown and crisp. Using a slotted spoon, remove the browned bacon pieces. In the fat remaining in the pot, sauté the onions, shallots, leek, and garlic over medium high heat, stirring often for 5 minutes. Add the thyme, bay leaf, salt, pepper, nutmeg and squash. Stir well, and sauté 5 minutes longer, stirring often. Add the chicken stock, bring to a simmer and cook, stirring occasionally for 20 minutes.

Remove the bay leaf and puree the soup in a blender or food processor until perfectly smooth. Return the soup to the pot and bring to a simmer. Add the sherry and simmer gently for 3-5 minutes. Add the cream if desired and heat through. Taste carefully for seasoning, and add more salt, pepper, or nutmeg as needed.