Method
Melt butter in large saucepan or soup pot. Add onions, carrots and celery. Sauté over medium heat until tender. Add yellow squash, zucchini, acorn squash and spices. Continue to sauté for 5- 8 minutes until vegetables are well caramelized with butter and spices. Add chicken stock and bring to a simmer. Add pumpkin puree and reduce heat.

Simmer over low heat for 25 minutes, stirring occasionally. Carefully puree with a stick blender or in a regular blender. Finish with honey and cream. Adjust seasoning if necessary. Place soup in tureen for service or portion into individual soup bowls. Garnish with minced chives and puff pastry fleurons.

Makes 8-10 servings

Chef Larry's Notes
Any hard winter squash can be substituted in this recipe. For additional sweetness add more honey.

Puff pastry fleurons can be made by cutting various shapes from puff pastry dough sheets, brushing with beaten egg and baking until golden brown. Puff pastry dough is available in the frozen food section of most markets. This soup can also be served in hollowed out pumpkins and garnished with toasted squash seeds.

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