Makes four 1 1/2 cup servings
Ingredients:
• 1/2 tbsp unsalted butter
• 1/2 tbsp good olive oil
• 2 cups chopped red onion (two medium)
• 2 medium butternut squash (2.5 lbs = approx. 6 cups cubes)
• 3 cups low sodium chicken stock (using home-made makes so much difference)
• 1/4 - 1/2 tsp freshly ground black pepper, to taste
• 1 cup milk (I use low fat)
Directions:
Cut the squash in half and remove the seeds. Drizzle with olive oil and season with salt and pepper. Place cut side down on a baking sheet lined with foil, poke holes in the skin and bake at 400 for 45-60 minutes. Scoop out the flesh and put aside. Heat the butter and oil in a stockpot, add the onions, and cook over medium - low heat for 15-20 minutes, or until translucent (slow cooking is important to develop a good flavor). Add the cooked squash, chicken stock and pepper. Cover and simmer over medium - low heat for about 10 minutes. Puree the mixture until it reaches your desired texture (some people like it a bit chunky, but I like mine smooth). Return to the pot, add the milk, and heat slowly. Season with salt and pepper.
