Butternut Squash Soup

2 large butternut squash
1 cinnamon stick
3 cloves
2 knobs ginger
1 large clove garlic
3 allspice berries
12 black peppercorns
1/2 lb unsalted butter

Split the squash in half and scoop out the seeds. Seperate seeds from pulp. Toss seeds with canola oil, and salt. toast in oven at 350F until light brown and fragrant. Season again with salt if necessary and sprinkle with cayenne pepper. Set aside

Juice enough of the squash too yield 1000g of juice. Bring it to a simmer and allow it to cool. Bring it to a simmer again and skim any impurities from surface. Strain through chinois and cool the squash juice. At this point it should be naturally clarified. This is the base for the soup. If a creamy soup is desired, the squash juice can be replaced with milk or half and half in part or whole for the remainder of the recipe.

Rub half of the remaining squash with canola oil and roast at 350 until it begins to brown and is cooked through. Let the squash cool with the skins on. In a large pot, combine the squash juice, roasted squash, spices (except cinnamon) and bring to a simmer slowly over medium heat. Cook for 1 hour. Remove from heat. Once mixture is cool, add cinnamon. Refrigerate overnight. Strain through chinois and reserve.

Heat the butter in a small pot. Cook until all moisture has evaporated and it begins to smell nutty and brown. Remove from heat and allow to cool.

Slice the remaining squash into slices 1 inch thick. Season liberally with salt and sugar. Put the squash and reserved brown butter into vacuum bags and seal on high setting. Cook at 85C for 3-4 hours until very soft. Remove and submerge in ice water until cold.

To finish the soup, remove the squash from the bags and small dice some for garnish. Reheat the squash stock with the squash confit. Puree and add cream if desired. Garnish with the toasted seeds and diced squash.