Butternut Squash Soup

5 T. olive oil

1 lg. onion, small dice

3 lg. butternut squash, halved

3 c. chicken stock

1 ½ c. heavy whipping cream (fat free half & half works too)

½ c. brown sugar

fresh ground nutmeg, salt and pepper to taste

Rub squash halves with 2 T. of olive oil, and sprinkle with salt and pepper. Bake in 350 degree oven for 1 ½ hours, until very tender. Scoop out all of the flesh and reserve. Heat oil in a medium large soup pot. Add onions and cook over moderately low heat until completely translucent. Add squash and allow to warm to a simmer. Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes to allow for interchange of flavors. Add whipping cream and brown sugar. Blend to desired consistency in a food processor or blender, small batches at a time (or use an immersion blender). Return to stock pot. Adjust seasoning with freshly ground nutmeg, salt and pepper. Makes 1 gallon.

OR (above recipe is apparently adjusted from this one?)

3 T Vegetable Oil

2 T Vegetable Oil
2 Medium onions, small dice
3 medium-sized Butternut Squash, cut in half and seeded
3 C. Chicken Stock
1.5 C Heavy Whipping Cream
1 T Salt
1 T Pepper
2 T nutmeg
2 T fresh ground mace

Heat oven to 350 degrees. Lightly oil butternut squash with 2 T. oil and 
place on baking sheet. Roast the squash uncovered until tender, approximately 30 minutes. Remove 
from heat and allow to cool slightly. Using a spoon, remove the flesh from 
the squash and set aside in utility bowl. Heat oil in a large soup pot Add onions and cook over moderately low heat until completely translucent Add cooked squash to onions Add chicken Stock Bring to a simmer and allow to cook for 15 minutes to allow for interchange of flavors. Add whipping cream and blend to desired consistency in a blender. The smoother the better! Adjust seasoning with salt and pepper, nutmeg and mace.

from Kent Anderson, previous head chef, Chef's Table