Roasted Butternut Squash Soup With Parmesan

This warm and comforting soup is the perfect meal for a rainy day

Ingredients

• 6 cups butternut squash, roasted*
• 1 large yellow onion, diced
• ? cup butter
• 4 oz grated Parmesan cheese
• 1 cup whipping cream
• 8 cups vegetable stock
• ½ cup pumpkin seeds, toasted

Instructions

1. Melt butter in a large pot over medium-low heat. Add diced onions and cook until soft and translucent. Add roasted squash and stock and bring to a boil. Reduce heat and simmer for 15-20 minutes.
2. Remove from heat. Blend until smooth, adding Parmesan cheese gradually.
3. Season to taste with salt and pepper. Garnish with toasted pumpkin seeds.

*Start with 2 large squash (about 3 lbs each). Cut in half lengthwise, remove seeds and place upside down on a baking tray. Roast in a 350F oven until squash is completely cooked, about 45-60 minutes. Cool and scoop out the flesh.

Serves 10-12

Courtesy of Culinary Capers Catering