Creamy Roast Butternut Squash Soup - Shamrock Farms

Ingredients

• SOUP:
• 1 large butternut squash (about 3 pounds), halved lengthwise with seeds removed, cleaned & reserved.
• 1 tablespoon olive oil
• ½ cup chopped shallot (about 1 large shallot bulb)
• 4 garlic cloves, smashed & small diced
• 1 tsp turmeric
• ¼ tsp paprika
• 1tsp chili powder
• 1 cup cream sherry
• 3 - 4 cups (24 to 32 ounces) chicken broth
• Shamrock Farms Heavy Cream 1.5 cup
• Freshly ground black pepper, to taste
• Kosher salt, as needed
• Roughly 6 ounces butter, to taste
• GARNISH: (optional)
• Reserved roast butternut dice
• Crema
• Butternut seeds, toasted at 350 for about 15 minutes
• 2-4 Tablespoons everything bagel seasoning, toasted
• 1-2 strips of cooked & diced bacon per serving