Butternut Squash Soup, Beau Soleil Oysters with Nutmeg Steamed Milk from ROBERT GERSTENECKER

-- Hotels, 9/1/2007

3 CUPS BUTTERNUT SQUASH (CUBED AND PEELED)
1 T BROWN SUGAR
1 T BUTTER
1 MED ONION, (DICED)
3 CUPS CHICKEN BROTH
½ TEA NUTMEG
1 Teasp THYME CHOPPED
4 SMALL BUTTERNUT SQUASH (HOLLOW, TOP CUT OFF)
1 CUP WHOLE MILK
SALT AND PEPPER
2 TABLESPOONS BRANDY
8 Oysters Shucked

1. In a 2 quart sauce pan place cubed squash , brown sugar, butter and caramelize (5-10 minutes)
2. Add onions, chicken broth,1/2 cup milk, and a pinch of nutmeg.
3. bring all ingredients to a simmer and simmer 30-45 minutes, stirring occasionally.
4. place in a Vita Mix blender and mix until smooth. Pour soup back in pot add brandy and bring to a simmer. Season with salt and pepper.
5. foam ½ cup of milk with the remaining nutmeg in a espresso machine( or using a Vita mix Bleander)
6. cut the top of the squash with a sharp knife and hollow out the seeds with a spoon. steam for 20 minutes until tender.
7. fill with hot soup, add 2 oysters to each squash and top with nutmeg steamed milk.

yield 4 eight ounce portions