High Squash Soup

I do like butternut squash.  Making it into soup is pretty easy.

Ingredients 

3 medium butternut squash, peeled and cubed

2 large onions, cubed

1 tsp sage

2 Tbsp butter

1 pinch cinnamon

1 pinch cayenne pepper 

1 ltr chicken stock 

1 lemon

1/2 cup cream

Salt to taste

1/2 cup parmasean cheese 

Olive oil, cream, parsley, garnish 

Stuff you will need 

Stock pot 

Cutting board 

Sharp knife 

Immersion blender 

Ladel

Stirring spoon 

Cookie sheet lined with parchment paper 

Directions

Place the cubed butternut squash and onions on the cookie sheet. Drizzle olive oil over the veggies.

Oven to 450 F.  

Put the veggies in the oven till they have color.  Remember, color is flavour.  No more than 30 minutes.

Transfer to your stock pot.  Add the rest of the ingredients. 

Cook for about an hour, or until the butternut squash is tender.

Puree everything in the pot using the immersion blender. 

Drizzle some cream and olive oil over the individual soup bowl and a few parsley leaves over that for color.

Remember, this is High Butternut Squash Soup.

Of course I don't have the lungs for this