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Preheat the oven to 350º F. Place squash halves on baking sheet flesh side up, and
sprinkle with brown sugar, salt and pepper. Roast squash uncovered in oven until soft,
about 45 minutes to one hour. Let squash cool and then scoop out flesh using spoon,
reserve. (This can be done the day before.)
In heavy-bottomed soup pot over medium heat, melt butter and add onion. Sweat onions
until translucent, then add garlic and spices. Sauté for two minutes. Add sugar, vinegar
and spice. Sauté two more minutes and then add squash. Pour enough chicken stock or
water into pot to just cover quash. Turn heat to low and simmer soup for about 45 min-
utes to one hour.
In food processor, blender or with an immersion blender, blend soup until smooth. Pass
soup through fine-mesh strainer making sure to press all of soup to remove squash bits.
Transfer soup back to pot, add cream and some salt and pepper to taste. Once cream is
in the soup, it is very important not to let it boil, or the soup will separate.
Recipe by:
The Causeway Restaurant
Causeway Butternut Squash Soup
Soup
1 large butternut squash, cut in half and seeded
2 medium onions, peeled, roughly chopped
5 garlic cloves, peeled, left whole
2 tsp ground cinnamon
2 tsp ground nutmeg
1 tsp crushed chilli pepper
2 tsp thyme leaves
6 Tb plus 4 Tb brown sugar
6 Tb apple cider vinegar
1 stick butter
1 cup 35% cream (optional)
4 litres chicken stock or water
Salt and pepper