½ large squash, seeded and roasted, flat side down
1 small onion, roughly chopped
2 cloves garlic
4 tablespoons (half a stick) unsalted butter
1 quart (32 oz.) chicken stock (or vegetable stock)
1 pinch of ground clove
½ teaspoon cinnamon
1/2 cup heavy cream
1/2 cup brown sugar, packed
2 cups Andouille sausage, diced (it is a smoked sausage and does not require further cooking)
Salt and pepper to taste
Preheat oven to 350 degrees.
On a baking sheet lined with parchment paper, place the butternut squash flat-side down and transfer to oven. Roast until skin is quite soft to the touch (fork tender) and the edges have turned a rich golden brown (not black), about 45 minutes. Oven temperatures and timing may vary, so start checking for doneness at 30 minutes.
In a stock pot, sauté the onion and garlic in butter over medium heat for 3 to 5 minutes, then remove the meat of the squash from the skin and add to the pot. Add the chicken stock, clove and cinnamon. Simmer over low heat for 45 minutes. Add the cream and brown sugar and puree the mixture, using a handheld immersion blender, a liquid blender or food processor. Use a fine mesh strainer to strain the mixture into another pot. Add the diced Andouille sausage, season to taste with salt and pepper, and pour into bowls for serving.
Tony’s Tip: For additional color, garnish with diced fresh parsley. You may also omit the Andouille sausage, and garnish with raisins, pecans or diced sautéed apples. To make a Pumpkin-Butternut Squash version, use one half of a pick-a-pie (sugar) pumpkin and roast with the squash.
To store: Soup can be stored in an airtight container in the refrigerator for one week or in the freezer for up to 2 months.