Serves: 4 to 6
1 large butternut squash, halved and then scooped of seeds
8oz. pureed pumpkin from can – plain umpkin only, no spice or seasonings
1 medium onion, roughly chopped
1 celery stalk, roughly chopped
2 teaspoon ground cinnamon
½ teaspoon whole cloves
½ teaspoon ground nutmeg
2 oz. unsalted butter
32 oz. chicken stock (canned is fine)
6 oz. heavy cream
Roast squash for 1 hour at 350˚, flat side down. In a stockpot, sauté onion and celery in butter then add pumpkin, squash and all other ingredients except the heavy cream.
Simmer for at least one hour, then puree using a hand-held blender (you can do this right in the stock pot).
Strain the mixture into another large pot, then add heavy cream. Simmer on medium-low heat for approx. 10 minutes before serving. Season with salt and pepper to taste.