Butternut Cream Soup

• 1 butternut squash, halved and seeded
• 2 Tbs. butter
• 1 cup minced onion
• 1 tsp. ground coriander
• 1 tsp. ground cardamom
• 1/2 tsp. ground nutmeg
• 2 cups chicken-flavored vegetable stock
• 1 tsp. salt
• 1/2 tsp. white pepper
• 1 1/2 cups heavy cream

1. Preheat oven to 350F.
2. Place butternut squash cut side down on baking sheet.
3. Bake at 350F about 25 minutes, or until tender and knife inserted in flesh comes out easily.
4. Remove from oven, and set aside to cool.
5. When cool enough to handle, scrape out flesh, and puree.
6. Measure 3 cups, and save remainder for another use.
7. Heat butter in saucepan over medium heat, and add onion.
8. Reduce heat to low, and cook until onion is transparent but not browned.
9. Add 3 cups butternut puree, coriander, cardamom, nutmeg, stock, salt and pepper.
10. Cook 15 minutes.
11. (Soup may be made ahead to this point, and finished just before serving.)
12. Add heavy cream, and bring mixture back to a simmer.
13. Adjust seasonings, remove from heat and serve.

butternut squash, butter, onion, ground coriander, ground cardamom, ground nutmeg, chickenflavored, salt, white pepper, heavy cream

Taken from www.vegetariantimes.com/recipe/butternut-cream-soup/ (may not work)