By Chef Geoffrey Johnson

GetImage -1 acorn squash, butternut squash and spaghetti squash, peeled, seeded and large dice
-1/2 head celery, washed and rough chopped
-3 carrots, peeled, rough chopped
-1 large Spanish onion, peeled, rough chopped
-1 1/2 gallons vegetable broth
-1/2 cup white wine
-2 cups heavy cream
-1 tablespoon cinnamon
-2 teaspoons each ground dry ginger, sage and nutmeg
-1/4 cup vegetable oil
-salt and pepper to taste


Spread squash on sheet pan, drizzle with oil and sprinkle with salt and pepper-roast for 30-45 minutes at 400 degrees Fahrenheit until soft and caramelized.  In large pot sautee carrots, celery and onion until soft, add wine and reduce by half. Add squash mix, broth, cream and spices. Bring to a boil and reduce heat and simmer for 45 minutes. With an immersion blender, puree soup until smooth and silky, reduce on a simmer for another 20 minutes, stirring every 5 minutes to prevent scorching. Adjust seasoning and serve with fried sage and fresh chantilly cream.


TASTE yeni chefs geoff barbie n fabio
Traveling Diva, Geoffrey Johnson, Barbie Marshall, & Fabio Viviani

Photography by Jason A Bleecher Photography

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