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Roasted butternut squash soup

February 17, 2010

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Serves 6

1 whole peeled butternut squash
1 tablespoon brown sugar
1 tablespoon maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Salt and pepper, to taste
1/2 cup water
2 tablespoons butter
1 medium onion, chopped
5 cups chicken or vegetable stock, or more to taste
1. Set the oven at 375 degrees. Have on hand a small roasting pan.

2. In a bowl, toss the squash with brown sugar, maple syrup, cinnamon, nutmeg, salt, and pepper. Spread the mixture in the roasting pan. Add the water at the side.

3. Roast the squash, turning often, for 30 to 40 minutes or until it is very tender. Add water to the pan, if necessary.

4. In a food processor, work the squash until pureed.

5. In a large flameproof casserole, melt the butter. Add the onion, salt, and pepper. Cook, stirring often, for 8 minutes or until it softens.

6. Add the squash puree and the stock and cook over medium heat, stirring constantly, until the mixture is smooth. Add more stock or water to the pan, if the mixture seems too thick. Turn the heat to low, cover the pan, and simmer, stirring occasionally, for 10 minutes. Taste for seasoning and add more salt and pepper, if you like. If the mixture seems too thick, add more stock or water. Adapted from Mohawk Diner