Roasted Butternut Soup Recipe

1 kg squash (approx) [I used one large and one small butternut.]

¼ cup butter

1 onion, large, chopped

4 cups stock [I used homemade turkey, but usually use chicken from The Stock Market.]

salt & pepper

1 cup cream

Cooking Instructions:

Roast squash – slice in half, dig out guts and seeds, brush with oil, sprinkle with salt and pepper, place cut side down on baking sheet and bake in a 350° oven for approx. 30 – 40 minutes [until tender and scoopable].

Cool until touchable. Scoop out and reserve flesh.

Melt butter in large pan, cook onion until soft [approx 10-15 minutes].

Add reserved squash flesh. Saute for approx. 1 – 2 minutes.

Add stock. Cover and simmer for about 10 minutes. Cool slightly.

Process in batches in blender until smooth and try to not burn yourself with the hot liquid while doing so. Return to pan.

[no picture sorry, but I am serious about not burning yourself. Hot stuff has a tendency to pop the lid during blending.]

Heat over low heat. Add salt and pepper to taste and stir in cream. Do not boil. Stir until heated through.

[again no picture. I add a fair bit of salt and pepper – would recommend you under add and then taste right before serving.]

Serve.

*Note: I prefer to use Avalon cream and butter – expensive, but local and so, so extra tasty! In my opinion, of course.