Roasted Butternut Squash Soup

from Kyla

I got this from New Seasons.  I walked in one day and they had it as a sample.  It was yummy.   I like to toast the seeds with some olive oil and salt and spices so I can eat them while I'm cooking.

It's not vegetarian, but could easily be by substituting vegetable broth for the chicken.  It doubles well.   Bake squash at 400F for 30 minutes or until tender, then simmer on stove for 20 minutes.

Ingredients:

2 lbs butternut squash

1 medium onion, diced

1/3 C. olive oil

2 Tbls. Italian parsley, chopped

5 C. chicken broth

1/4 C. maple syrup

2 Tbls. Heavy cream

Salt and pepper to taste

Directions

Preheat oven to 400F.  Slice the squash vertically (long-ways) and scoop out seeds.  Brush the inside with olive oil and place face-down on cookie sheet.  Roast until tender, about 30 minutes.  Once tender, slide off the peel and discard.

Saute the onions in a soup pot, along with the olive oil.  Add chopped squash, parsley, and broth.  Simmer 20 minutes.

Add maple syrup, salt and pepper to taste.  Puree, and add the cream.