Butternut Squash Soup

Ingredients:

• Two large butternut squash
• 1 cup heavy cream
• 1 cup milk
• 1 cup chicken stock or broth
• 1 tbs kosher salt
• 1 tsp white pepper
• 1 tbs cinnamon
• 1 tbs allspice
• 4 oz walnut oil
• 1 oz pumpkin seeds
• 4 oz brown sugar

To make: peel and cube the squash toss with 3 oz walnut oil and brown sugar.  Bake in 350 degree oven for approximately 30 minutes or until fork tender.  Puree the squash and add the remaining ingredients aside from the pumpkin seeds and remaining walnut oil in large soup pot.  Bring the ingredients to a simmer and cook for approximately one hour.  Add salt to taste.  Toss pumpkin seeds with the remaining walnut oil and a pinch of salt and sauté until toasted.  Serve in a bowl and garnish with toasted pumpkin seeds.