not s Kabocha Squash Soup
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Kabocha Squash Soup

Kabocha Squash, halved and seeded   2ea
Brown sugar                            3 tbsp
Butter        5 tbsp
Onions. Julienned      ½ medium onion
Water        to almost cover
Nutmeg       pinch
Cinnamon       pinch
Maple syrup       2 tbsp
Heavy cream      8 oz
Sea salt        to taste

Directions: place the butternut squash in a roasting pan and sprinkle each side with ½ tbsp of brown sugar and place a tablespoon of butter in each cavity. Add a little water in the pan and loosely cover with foil. Roast at 325 degrees until squash is very soft. Remove and let cool. Scoop out squash and set aside. In a pot at med heat, add the remaining tablespoon of butter and melt. Add onions and lightly sweat for 2-3 mins. Add squash and sauté for another 5 mins. Add water to almost cover and cook together for about 15 mins. Remove from heat and puree in blender in small batches  taking care to not start it too high or hot as it will blow out the top of your blender. When all is pureed smooth return to pot and season with remaining tbsp of brown sugar, cinnamon, nutmeg, maple syrup and heavy cream. Simmer at med low temp for about 5 minutes to let the flavors marry and season with sea salt to taste.

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