1 winter squash of your choice (butternut or acorn works well; ask a farming friend
what is around)
½ yellow onion
1 quart chicken stock (can use vegetable stock and skip the cream and butter as well
if you want to make it vegan)
2 c. heavy cream
2 oz. unsalted butter
Start by peeling your squash, carrot and onion. De-seed the squash and proceed
cutting all the vegetables into equal size pieces.
Add all the vegetables in a nice fitting pot and cover with stock. (One quart
should be plenty but top off with water if needed.) Set onto medium-low heat and let
slowly simmer until all vegetables are tender.
Add the heavy cream and keep simmering for another 10 minutes.
With a slotted spoon, ladle the solids into a blender or kitchen machine; start
puréeing it all together adding just enough of the liquid to make a smooth and
thick purée. Add the unsalted butter and season with salt and pepper.