• 1 butternut squash
  • 1 acorn squash
  • 6 chicken thighs
  • 2–4 red bell peppers, sliced
  • 6 tbsp. butter
  • 2 ½ tsp. salt
  • ½ tsp. pepper
  • 1 ½ tsp.+ Neo Masala
  • 1 white onion, chopped
  • 4 cups chicken stock
  • ½ cup heavy cream
  • 1 tsp. dried rosemary
  • sour cream or crème fraiche


Preheat oven to 350 degrees. Cut each squash in half, remove seeds, and brush halves with 2 tbsp. melted butter; sprinkle with salt, pepper, and Neo Masala. Arrange squash on cookie sheet, cut side down and roast until soft, approximately 1 ½ hours. When cool, scoop out insides of squash and puree in food processor. While squash is cooling, cut red peppers in half & remove seeds. Roast peppers over a flame until skins have charred or place peppers, cut side down, on cookie sheet and roast until skins char, turning as needed. When peppers are finished, place in bowl; cover tightly with plastic film . When cool to the touch, remove the skin of the peppers and slice. In the meantime, boil chicken thighs until cooked through. Remove thighs from broth and pull meat from bone when cool. Chop. In stockpot, melt remaining butter (4 tbsp.). Sweat onion in butter over low heat. Do not brown. Add pureed squash, stock, spices, chicken, and red pepper. Simmer on low heat, stirring often. In a saucepan, mix cream and rosemary. Cook on low heat to infuse rosemary in cream. Do not allow cream to boil. Scoop rosemary from cream and add cream to soup. Serve soup with a dollop of sour cream or crème fraiche.