Spice up the holiday season with these savory recipes, compliments of our favorite restaurants.

Butternut Squash Soup, J&G Steakhouse

4 servings

Ingredients:

• 2 lbs. butternut squash, peeled and cut into chunks
• 4 cups Chicken Stock
• 1 1/4 cups sour cream, crème frâiche, or heavy cream
• 2 tbsp. butter
• Salt and freshly ground black pepper
• 1/4 tsp. cayenne, or to taste

Directions:

1.     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.

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

3.     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.

Garnish

Ingredients:

• 1/2 Butternut Squash peeled, diced cooked in butter, water, salt and pepper
• 1 cup wild Mushrooms cleaned and washed
• 1 tsp. Shallot chopped
• 2 tsp. Butter
• Chives, diced

Directions:

1.     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.