- 2 whole butternut squash pricked, and roasted skin-on until a knife enters
- 2 medium yellow onions roughly chopped
- 3 tablespoons olive oil
- 6 cups water (or chicken stock)
- 4 cups heavy cream
- Salt to taste
- 1 teaspoon fresh chopped garlic (or fresh grated nutmeg)
Peel squash, discarding seeds, reserve pulp.
Sauté onions in olive oil until soft and transparent. Add squash and water. Cook over medium heat for 30 minutes.
Add cream. Remove and puree in blender until smooth. Add salt to taste.
This recipe yields ?? servings.