Frank's Recipes! Winter Squash Soup 2

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Winter Squash Soup 2

1 medium butternut squash
kosher salt
1/4 cup loosely packed sage leaves
4 to 6 thyme sprigs
3 medium onions
1/4 cup extra virgin olive oil
6 cups rich chicken stock
croutons

Cut the squash in half lengthwise and scoop out the seeds. Season with salt and freshly ground black pepper. Place the sage and thyme in the cavities and set the squash on a baking sheet, cover with foil, and bake in a 375oF oven for 35 to 40 minutes or until the flesh is easily pierced with a skewer. Set aside to cool.

While the squash is cooking, thinly slice the onions and sauté in a heavy pan with most of the oilve oil. Cook, uncovered, for 15 minutes until soft and carmelized a golden brown. Add the stock to the onions and season with salt and pepper. Bring to a boil, reduce heat and simmer for 15 minutes. Scoop the pulp out of the cooled squash, peel and cut into bite sized cubes. Add squash to the broth ans stir gently, trying not to break up the squash pieces. Slowly bring to a boil, then remove from heat and allow to stand for 30 minutes to blend the flavours.

To serve, gently reheat the soup and check the seasoning. Garnish with 3 to 4 croutons and a drizzle of good olive oil.

Serves 4 to 6.