Winter Squash Soup
I scoured cookbooks and the internet for recipes that looked good, techniques for simplifying the process, and a list of ingredients that I liked. By combining some and tweaking others, I came up with this recipe.
WINTER SQUASH SOUP
1 large butternut squash
1 large acorn squash
1/2 a yellow onion, chopped in small pieces
4 teaspoons olive oil
2 tablespoons butter
32 oz chicken broth
1/2 cup cream
Wash both squashes, then with a sharp knife, prick the butternut squash several times. Place squash in microwave oven and cook for about 4 1/2 minutes. This softens the tough skin. Cut both squashes in half lengthwise and scrape out seeds with a spoon. (Seeds may be saved and washed, then roasted for garnish if desired.)
Arrange squash halves on foil-lined baking sheet, cut side up. Brush each half with 1 teaspoon olive oil and sprinkle lightly with salt and black pepper. Place in 425-degree oven and roast for one hour.
Allow to cool for about 20 minutes, then scrape the cooked squash out of their skins into soup pot. In small skillet saute the onion in the butter until onion is tender and translucent. Add skillet contents to soup pot. If desired, mix the squash and onions thoroughly with a mixer or egg beater. Slowly pour in chicken broth and stir broth and squash together until thoroughly mixed. Add 1/8 teaspoon cayenne pepper and the cream (or Half & Half). Simmer on low heat, stirring occasionally until warmed through. Eat.