Butternut Squash Soup

Butternut Squash Soup

serves 15 to 20
(submitted by Barbara Chatham recipe adapted from The Trenton Times)

1 large butternut squash
maple syrup
ground cinnamon
salt and pepper to taste
1 medium onion, peeled and chopped
1 leek (white part only) washed well and chopped
3 cloves garlic, peeled and chopped
2 cans chicken broth
2 sweet potatoes, peeled and diced
2 cups water
1 1/2 cups sherry wine (medium dry, inexpensive)
1 large sprig or 1/2 tsp thyme
1/2 tsp cinnamon
1/4 tsp nutmeg
1 cup heavy cream

Preheat oven to 325 degres.

Cut squash in half, remove and discard seeds. Make slits on top with knife and place on a shallow baking sheet, cut sides facing up. Drizzle with maple syrup, and sprinkle with cinnamon, salt and pepper. Roast for 1 to 1 1/4 hours or until completely fork tender. Set aside to cool.

Add a couple of tbs of oil or butter to a large soup pot and saute onion, leek and garlic for a few minutes. Add the chicken broth, water and sherry. Bring to a simmer and add the diced sweet potatoes. Add the tender cooked flesh from the butternut squash (discard skin). Add the cinnamon, thyme and nutmeg. Simmer for approximately 45 minutes or until the sweet potatoes are tender and cooked through. Cool slightly, then transfer to a blender and puree. Return the pureed soup to the original cooking pot. Add the cream and reheat gently, stirring constantly, until hot but not boiling. Serve hot topped with a sprinkle of shelled roasted pumpkin seeds just before serving.