YIELD: 4 Quarts
2lbs Butternut Squash (peel and dice in 1/2-inch cubes)
1 Cup Diced Onion
4 Cups Heavy Cream
4 Cups Water
1/4 Cup Butter
1/4 Cup Vegetable Consomme (a dry soup based)
1t White Pepper
1/2 Cup White Wine
1/2 Cup Brown Sugar
1. Season diced squash with salt, pepper and brown sugar and roast at 350 until golden brown approximately 30 minutes.
2. Saute onions in 1/4 cup of butter until lightly caramelized, deglaze with white wine, add mix vegetable consomme with water. Add squash and bring to a boil until squash is tender.
3. Puree soup with an immersion (hand-held) blender, then add heavy cream. Bring to a boil and remove from heat.
4. Season with salt and pepper to taste.