When it comes to cooking I’ve always been a big fan of pretty dishes and the fall is the perfect season to use the autumn colors to decorate your table. While browsing through recipes I thought a Butternut Squash Soup presented in small-carved pumpkins just seems like a fun way to impress your guests for thanksgiving dinner.

Since I love the smoky taste that charcoal gives to food I chose to grill instead of roasting the squash this gives this recipe a little twist and will leave your guests wondering.

Ingredients:

For the Grilled Squash:

• 1 Large butternut squash
• Kosher Salt
• ½ Cup of unsalted butter – about one stick
• 2 tablespoons of brown sugar
• 1 tablespoon of cinnamon
• ¼ cup of Chili Powder
• 1 tablespoon of peppercorn
• 2 tablespoons of fresh chopped sage leaves
• ¼ cup of balsamic vinegar
• ¼ cup dark unsulfured molasses

Charcoal away and set your grill to a medium temperature, for those of you using tableQ you can use the very center of the grill grid for medium heat.  In the mean time with a vegetable peeler peel the squash and cut I half lengthwise and remove the seeds. In a skillet heat the butter over medium to high heat until it turns to a light brown color. Immediately pull the pan off the heat and add brown sugar, cinnamon, chili powder, peppercorn, sage, vinegar and molasses. Mix well and simmer on low heat for a minute of two, brush mix generously over squash making sure it is evenly coated.

Place squash on the grill cut side down for about 20 minutes, then flip pieces over for another 15 minutes or until it is fork tender. Let it cool for a few minutes, puree with a fork and set aside.

For the soup:

• 2 tablespoons of extra-virgin olive oil
• ½ cup diced onion
• ¼ cup diced carrots
• 3 cloves chopped garlic
• 1 medium diced jalapeño
• 1 cinnamon stick
• Kosher salt
• Fresh ground pepper
• 4 cups of vegetable stock
• Grilled squash puree
• ½ bar of cream cheese cut into squares– optional

On a large saucepan heat the olive oil over medium heat. Add the onion, carrots, garlic, jalapeño and cinnamon stick and sauté until the onion is clear and carrots are soft. Season with salt and pepper.

Add the broth and bring to a boil, let simmer for several minutes. Add the squash puree and stir until smooth, cook for about 10 minutes and discard cinnamon stick. Let it cool and in a blender puree until smooth. Return soup to the pan and add cream cheese squares and stir on low heat until melted, adjust seasoning with salt and pepper and serve.

To serve pour soup into small carved pumpkins, garnish evenly with mascarpone cheese, pumpkin seeds and parsley.

Enjoy!