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Butternut Squash Soup
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Serves 6-8
4 Tbs Butter
1 3-4 pound cooking pumpkin or butternut squash
1 large white onion
1 clove fresh garlic
3-4 cups water or stock
2 Tbs. brown sugar
1/4c white wine, sherry, or Madeira
2-3 Tbs salt
¼ cup heavy cream (optional)
Split squash down the middle and brush inside and out with olive oil.
Roast at 350 degrees with the skin side up for about 30 minutes until skin begins to bubble up and
flesh is soft when knife is inserted.
Dice and Sautee onions in butter with a pinch of salt, onions should be soft and begin to caramelize.
Add diced garlic in the last minutes of the sauté.
Scoop meat from roasted squash and add to onions.
Cover with stock and wine and add brown sugar and salt, and bring to a boil.
If soup seems too thick add more stock or water.
Purée - using a blender, food processor or hand-held blend -
check for salt, and add heavy cream if you want a creamier soup.
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