Roasted Butternut Squash Soup
- 1 3 pound butternut squash
- 2 cups sliced yellow onion
- 2 teaspoons finely chopped garlic
- 1 tablespoon olive oil
- 2 cups chicken stock*
- 1 1/2 cup Verjus
- 1 cup heavy cream
- salt and freshly ground white pepper
Preheat oven to 375ยบ. Slice the squash lengthwise and scoop out seeds and pulp. Place the two squash halves flesh side down on a greased baking pan. Roast about one hour, until the squash can be easily pierced with a knife. Set aside to cool.
Place the onions, garlic, olive oil and 1 cup water in a saucepan and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the water evaporates. Continue cooking and stirring on low until the onions are translucent.
Scrape the flesh from the squash with a large metal spoon. Add squash, chicken stock and Verjus to the onions. Bring to a boil and simmer 20 minutes. Puree in batches in a blender or food processor and pass through a sieve. Add the heavy cream and season to taste with salt (about 1 3/4 teaspoons) and white pepper (about 1/4 teaspoon).
Serve with a simple, colorful garnish such as chives.
Fort Bragg, CA