Creamy Buttercup Squash Soup

2014 Squash Harvest

Cut in half, de-seed and roast in roast pan in 1/2 inch to 1 inch of water about 40 minutes:
1 Buttercup Squash – you can substitute Butternut, but it won't be as good. Trust me on this.

Saute until soft about 10 minutes:
1 Onion, Chopped
1 Granny Smith Apple, peeled, cored and chopped
2 Tbsp Butter – the good kind
¼ Tsp Nutmeg
¼ Tsp Cinnamon
¼ Tsp Salt
¼ Tsp Pepper

Add to onion mixture:
Cooked Squash
1 Box Vegetable Broth

Cook about 10 minutes until flavors meld. Cool and puree in food processor or blender. Add back to pot and add 1 cup of water; simmer 15 minutes. Remove from heat.

Slowly stir in:
1 Pint of Whipping Cream (Heavy Cream)

Squash soup from homegrown buttercup squash