2 pounds butternut squash (peel and dice in 1/2-inch cubes

1 cup diced onion

1 quart heavy cream

1 quart water

1/4 cup butter

1/4 cup vegetable consomme (a dry soup based)

1/2 TB salt

1 tsp. white pepper

1/2 cup white wine

1/2 brown sugar

Method:

1. Season diced squash with salt, pepper and brown sugar and roast at 350 until golden brown approximately 30 minutes.

2. Saute onions in 1/4 cup of butter until lightly caramelized, deglaze with white wine, add mix vegetable consomme with water. Add squash and bring to a boil until squash is tender.

3. Puree soup with an immersion (hand-held) blender, then add heavy cream. Bring to a boil and remove from heat.

4. Season with salt and pepper to taste.

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