Try this squash soup. Great for these cool October nights we have been having!
Roasted Squash Soup
1 oz Butter 1 medium Onion, chopped 1 Carrot, thinly sliced 2lb Squash (or you can use sweet potato) ½ tsp Allspice ½ tsp Cinnamon or sage 1tsp Thyme 6 cups Chicken stock ½ cup Whipping cream Salt & pepper to tastePreheat oven to 350 degrees. Slice the squash in half and scoop out the seeds. Pleace cut side down on a cookie sheet and bake for 1 to 1 ½ hours, until skin has some dark patches on it. Allow to cool, then scoop out the pulp.
Sauté the onions in butter until golden. Add the onions, carrots and spices and cook until the vegetables are soft. Add the stock and the squash, bring to a boil, and then reduce heat to low and simmer 5-10mins. Puree the mixture in a food processor until smooth, and then return to the heat. Add cream, salt and pepper.
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