- 2 large butternut squash or other yellow fleshed sweet squash (even sweet potatoes)
- 6 Tablespoons unsalted butter
- 2 medium onions, sliced
- 6 cups chicken stock
- salt and freshly ground pepper
- pinch of freshly ground nutmeg or sugar (if needed)
- honey or molasses for garnish
- sliced natural almonds (toasted)
- minced chives
Preheat the oven to 400 Â°. Prick each squash with the point of a knife (so it won’t explode when it bakes!) Bake about an hour or until the squash feels somewhat soft to the touch and a knife penetrates the skin easily . Let stand until cool enough to handle.Cut them in half through the stem ends. Remove the seeds and scoop the pulp into a bowl.
Melt the butter in a medium saucepan over low heat. Add the sliced onions and cook until they are translucent. Add the chicken stock and squash pulp. Heat to boiling; reduce the heat to simmer for a few minutes. Let this mixture cool a bit; then pour into food processor or food mill. Puree Â until smooth. Season to taste with salt and pepper. If the squash is starchy rather than sweet add some grated nutmeg. If this doesn’t give you the proper balance, add a pinch of sugar.
To serve, reheat the soup,Â Garnish with a swirl of Â honey, a sprinkle of toasted almonds and minced chives.