SAVORY BUTTERNUT SQUASH SOUP
1 medium sized Butternut Squash or 32 oz of frozen butternut squash
1 medium sized onion, peeled and chopped
1/4 cup olive oil
1/2 cup Savory Creations 20X Chicken Broth Concentrate
3 quarts water
1 teaspoon salt
1/2 tablespoon plus 1/2 teaspoon ground black pepper
1/2 cup maple syrup
4 large sage leaves, chopped
2 T butter
1 cup heavy whipping cream
PREPARATION
Preheat oven to 375.
Cut the butternut squash in half. Discard seeds. Rub the squash with two tablespoons of the olive oil, salt and 1/2 teaspoon of the black pepper. Coating all sides. (If using frozen squash, toss in a bowl with the salt, pepper and oil) Place the squash skin side up on a lined sheet pan with parchment paper. Bake in the oven for approximately 45 minutes or until soft. Remove from the oven, allow cooling.
In an 8 quart pot over medium to high heat, add the remaining two tablespoons olive oil. Allow the oil to get hot, about 30 seconds. Add the onions, stirring for 4 minutes or until soft. Add the Savory Creations 20X Chicken Broth Concentrate and water. Bring up to a boil, allow simmering for 5 minutes.
Scoop out the roasted squash from the skin. Discarding the skin. In a blender, blend the squash, sage, syrup, pepper and cream together until smooth. Add the squash mixture to the water mixture. Bring back to boil. Turn down, add butter and allow simmering for 30 minutes.
