Amy Spalsbury's Butternut Squash & Caramelized Onion Soup
2 Large Butternut Squash
(Try your best to find two that are similar in size)
1 Medium Yellow Onion
2 Tablespoons Light Brown Sugar
4 Cups Water
(You may need more to help with consistency)
1. Cut off both ends of the Butternut Squash. Halve the squash long way down the middle. Take your time with this process, I don’t want any casualties!
2. Once they are cut, scoop out the seeds. If you wish to toast the seeds, I recommend soaking them in water for a bit, and then baking them. They’re great for a garnish!
3. Once the seeds are removed, rub the squash thoroughly with olive oil, and sprinkle about a teaspoon of salt on each half. Put onto an aluminum foil covered baking sheet pan. Bake at 350 for about 1 ½ hours. It may be more or less depending on the size of your squash. You want the squash to be more tender than a cooked potato. The more tender, the easier it is to blend into the soup.While mixing on low, add in the honey and corn oil and mix until fully incorporated
4. While the squash is cooking, rough chop the onions. Heat up a medium sauté pan with olive oil. Toss in the onions and cook on medium. Add a pinch of salt as they cook. Continue to stir so that the onions do not burn. Once they begin to soften and brown, add 2 tablespoons of brown sugar. Allow the sugar to coat and melt onto the onions, and then deglaze the entire pan with 4 cups of water. Set the pan aside.
5. Once the squash is cooked, use a pair of tongs (or spoon, but tongs work the best), to scrape out the cooked squash into a bowl. Make sure there is no skin that gets scraped in, this will make it more difficult to blend to the right consistency.
6. Once the squash is in the bowl, add your onions with the liquid. Stir together. Put into a blender/Vitamix in small batches (I used a $20 blender from Meijer for this process, so you don’t need to be fancy with your equipment), and make sure the onions and squash blend together to form the soup. If the mixture is too thick, add small amounts of water at a time until it becomes smooth.
7. Put into another bowl, and add salt to taste. Again it depends on how much squash you have, but I put in roughly 3 ounces of salt. I garnished my soup with a bit of olive oil, and pepper. Enjoy!
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