Butternut Squash Soup from the J&G Steakhouse at the Phoenician Resort and Spa in Scottsdale.

Soup:

2 lb. butternut squash, peeled and cut into chunks

4 C Chicken Stock v 1 1/4 C sour cream, crème frâiche, or heavy cream

2 T butter

Salt and freshly ground black pepper

1/4 tsp cayenne, or to taste

Combine the squash and stock in a saucepan and bring to a boil over high heat. Turn the heat to medium and simmer for about 20 minutes, or until the squash is very tender.

Cool a bit for safety's sake, then purée the mixture in a blender

Return the purée to the saucepan and turn the heat to medium-low. Stir in the sour cream or crème frâiche, along with the butter, some salt and pepper, and the cayenne. Cook, stirring, until heated through (do not boil), then taste and more seasoning if necessary. Keep warm over low heat.

To Serve:

½ Butternut Squash peeled, diced cooked in butter, water, salt and pepper

1 C wild Mushrooms cleaned and washed

1 tsp. Shallot chopped

2 tsp. Butter

Chives, diced

Saute the mushrooms with shallots in butter. Warm soup while whisking. When soup comes to boil pour in bowl and garnish with the diced Squash, Mushrooms and the chives.

For more information on this soup visit jgsteakhousescottsdale.com.