Butternut Squash Soup

This recipe was originally one from chef Kent Anderson, but I adjusted it quite a bit to my liking. 

5 T. olive oil

1 lg. onion, small dice

3 lg. butternut squash, halved

3 c. chicken stock

1 ½ c. heavy whipping cream (fat free half & half works too)

½ c. brown sugar

fresh ground nutmeg, salt and pepper to taste

Rub squash halves with 2 T. of olive oil, and sprinkle with salt and pepper. Bake in 350 degree oven for 1 ½ hours, until very tender. Scoop out all of the flesh and reserve. Heat oil in a medium large soup pot. Add onions and cook over moderately low heat until completely translucent. Add squash and allow to warm to a simmer. Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes to allow for interchange of flavors. Add whipping cream and brown sugar. Blend to desired consistency in a food processor or blender, small batches at a time (or use an immersion blender).  Return to stock pot. Adjust seasoning with freshly ground nutmeg, salt and pepper. Makes 1 gallon.