PREP TIME: 15 Minutes
COOK TIME: 43 Minutes
5 tbsp. butter
1 (2lb) butternut squash, peeled & chopped into medium sized pieces
2 tbsp. sugar
Sea Salt
1 small onion, chopped
1 cinnamon stick
1/4 cup heavy cream
White pepper
Ground nutmeg (optional)
Melt butter over very low heat in a soup pot. Add the squash, sugar and salt to taste. Cook and stir. Cook covered for 3 minutes until soft but not browned.
Add onion and cook and stir 10 more minutes. Add 1 quart (4 cups) of water and the cinnamon stick. Simmer covered for 30 minutes. Remove the cinnamon stick.
Puree the soup in a blender for at least 1 minute. Then pass though a fine meshed strainer. Finish with the cream then salt and pepper to taste. Serve immediately, sprinkled with nutmeg, if desired.
Makes 8 servings.
