This soup is my absolute favourite. I make it every other week, but I could probably eat it every day. It really is gorgeous. Makes me blush just thinking about it.
Go on. Try it.
- 1 large butternut squash
- 1 medium spanish onion, diced
- 3 cloves of garlic, minced
- 4-6 cups of chicken stock/broth
- 4 tbsp butter
- 2 tbsp brown sugar
- 1/8 tsp each of onion and garlic powders and white pepper
- 1/2 tsp rosemary
- dash each of cayenne, cinnamon and nutmeg
- salt and fresh cracked pepper to taste
- Roast squash for atleast one hour in a 400F oven or until skin is golden brown.
- Saute garlic and onions in butter, until golden (caramelized) in a stock/soup pot.
- Remove skin and reserve seeds from squash. Cut squash into chunks and add to the onions.
- Stir in sugar and all seasonings.
- Add stock and puree with a hand mixer BEFORE the stock heats up.
- Let simmer for 20 minutes.
- In the mean time, rinse the seeds in a colander and pat dry with paper towel. Spread them on a baking sheet, spray with cooking oil, dust with salt and put them back in the 400F oven for 10-15 minutes or until done.
- Correct seasonings, then serve with toasted seeds on top.
