Soup Recipe: Oven Roasted Butternut Squash Soup

3 Medium Butternut Squash
1 quart chicken stock
1/2 lb butter
1 Spanish onion, finely chopped
3 t brown sugar
1 bay leaf
Pinch of nutmeg and cinnom
Salt and white pepper to taste

Split and roast the butternut squash in oven at 350F for 30 minutes, until soft, lightly brushing with butter. Cover for first 15 minutes with tin foil.

Lightly saute the chopped onions in a pot in butter until translucent. Add the brown sugar, spices, chicken stock and simmer 15 minutes. Remove the bay leaf.
Add the remaining butter and puree using a handblender. Salt and pepper to taste.

Note: You can adjust the consistency with a little chicken stock or water.