Fresh Winter Squash Soup (serve in pumpkin)

**INGREDIENTS**
2 tbsp butter

1 tsp sugar

3 cups chicken stock

1 tsp fresh sage, chopped

1 tsp fresh marjoram, chopped

1 tsp fresh oregano, chopped

4 cups butternut squash or banana, peeled and diced

1/4 tsp cinnamon, ground

1/4 tsp cloves, ground

Salt and freshly ground black pepper, to taste

1 poblano pepper or mild chile, roasted, peeled and diced

Garnish with coarse sea salt, 1 tbsp sour cream

*DIRECTIONS*

In a large saucepot, melt butter. Then, add the sage, marjoram and oregano. Allow to cook over low heat until the butter starts to brown (not burn) for about 5 minutes.Once the butter is a golden brown, remove the pot from the heat, strain and throw away the herbs (if you plan on serving in a pumpkin, make about 3 more tablespoons of the butter herb mixture and set aside for the directions below). Place the strained butter back in the pot and saute the squash, cinnamon, cloves, salt and pepper for approximately 10 minutes, until the squash starts to soften. Pour in stock and simmer until the squash breaks down and the soup is creamy. Remove it from heat and stir in the pepper and the sugar.

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*SERVE IN A PUMPKIN*

Serve in heated bowls to keep nice and warm for this winter season OR to serve the soup in a pumpkin, cut the top out of a pumpkin like you would a jack-o'-lantern. Clean out the pumpkin with a sharp spoon. Make sure you clean it out the best you can. Make a few tablespoons of the herbal butter using the directions above. Brush the insides and the rim of the cleaned-out pumpkin with the butter. To give the pumpkin a little bit of smoky flavor, hold the pumpkin over a charcoal fire or grill for a few minutes. Pour the squash soup into the pumpkin.