MAPLE BUTTERNUT SQUASH SOUP
Steps:
- To prepare the butternut squash Preheat the oven to 350 degrees. Line a baking pan with 2 inch sides with foil. Cut the squash in half and remove the seeds with a spoon. Place the squash, flesh side down, in the prepared pan. Pour hot water into the pan. You should have about 1 1/2 inches of water in the pan. Bake squash until a paring knife easily goes through the flesh. About 1 to 1 1/4 hrs. When done, remove pan from oven and let squash cool for 30 minutes or until cool enough to handle. Scoop out the meat from each squash and place in a large bowl. Set aside . Melt butter in large soup pot. When melted, add the chopped onion. Saute, stirring occasionally, until translucent. Add the flour and stir constantly for several minutes to cook the flour. This is the soup's "roux" Add the stock, milk, cream/half and half, maple syrup, salt, pepper and pinch of cayenne pepper. Add the cooked squash. Simmer on low until the squash is very soft and the soup begins to thicken - about 1 hour. Stir off and on to make sure heat it not too high and bottom is burning. When squash is very soft and soup is thickened, remove from heat& puree.(1) in a food processor or (2) directly in the pot with a immersion blender. This must be done in batches. The food processor method will make a slightly smoother soup. Taste soup for seasoning. If needed, add more salt and pepper. If the soup seems too thick, simply add a little more milk or stock. Ladle the soup into soup bowls and decorate with toasted chopped pecans. To toast the pecans, place chopped pecans on a baking sheet and toast in a 325 degree oven for about 5 to 6 minutes to until fragrant and lightly toasted. Store in an airtight container at room temperature
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