- Six butternut squash
- One large onion
- 3 quarts of duck stock (made from smoked duck bones)
- 6 T Butter
- Preheat the oven to 425°F.
- Cut the butternut squash in half & discard the seeds. (To facilitate in cutting through the hard butternut squash, poke each butternut squash with a knife, then place in the microwave for one minute to soften. The microwave will soften the outer layer.)
- Place squash on a sheet pan, face up. Spread salt and butter on top of each squash.
- Put squash in the oven for an hour. As soon as it is in the oven, lower the temperature to 400°F. Bake for an hour or until the squash is tender.
- Meanwhile, chop onions into cubes.
- In a pot, melt remaining butter with a sprinkle of salt. Over low-medium heat, add onions. Sweat onions until they are clear and soft.
- Remove squash from oven. Discard skin and cut the squash flesh into cubes
- Place the cubes of butternut squash in the sweated onions and add the stock.
- Note: for our soup, we used duck stock that was made from smoked duck bones. You could also use chicken or vegetable stock. Stock, rather than water will give soup additional richness.
- Bring the mixture of squash, onions and stock to a boil. Immediately after it comes to a boil bring to a simmer. Leave at a simmer for 20 minutes.
- After 20 minutes, puree the mixture until smooth.
- Season with salt to taste. Enjoy.
Serves 16. 45 minutes active time, 2 hours total time.