Cookbook:Butternut Squash Soup

Ingredients

 * 1 medium butternut squash
 * 2 medium onions, peeled and halved
 * 2 tbsp olive oil
 * 2 cloves garlic, minced
 * 4 cups chicken stock or vegetable stock
 * ¼ cup cream sherry
 * 1 tsp nutmeg

Procedure

 * 1) Preheat oven to 400 °F.
 * 2) Cut squash in half lengthwise and remove seeds.
 * 3) Rub onions and squash with olive oil. Bake uncovered for about 1 hour or until done. Cool slightly.
 * 4) Spoon squash pulp into a food processor. Add onions and 1–2 cups of chicken stock. Purée until smooth.
 * 5) Pour into cooking pot. Add garlic, sherry and nutmeg, and stir over medium heat.
 * 6) Add remaining stock and cook until hot. Season to taste.