Susan's Winter Squash Soup
Ingredients
- 4 pounds Hubbard squash (or butternut, if that's what you have...)
- 1 quart chicken stock
- 1 quart heavy cream
- 2 onions (sliced)
- cinnamon, nutmeg, maple syrup, and salt and pepper (to taste)
Instructions
- Roast the squash - In a 400° oven roast the squash until tender. Set aside to cool.
- Sauté the onions and combine the ingredients - In a large pot sauté the onions in olive oil until translucent. Scoop out the meat of the squash and add to the onions. Add the stock and cream.
- Simmer and finish - Summer for twenty minutes, stirring occasionally. Puree in a blender, adding more stock or water if it's too thick. Add syrup and seasonings to taste.