Roasted Butternut Squash Soup

• 4 pounds butternut squash
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons unsalted butter
• 1 small onion, peeled and diced
• 2 cloves garlic, peeled and minced
• 5 cups chicken or vegetable stock
• 3/4 cup milk
• 1/2 cup heavy cream
• Chopped red onion for garnish
• Chervil leaves for garnish

1. Preheat the oven to 325 degrees.
2. Using a large, heavy knife, split the squash in half and scrape out the seeds and discard them.
3. Place the squash halves on a baking sheet, season with salt and pepper and roast until very tender, about 1 hour.
4. Use a spoon to scrape out the flesh; set aside, discarding the skin.
5. In a large pot set over medium heat, melt the butter.
6. Add the onion and garlic and cook, stirring frequently, until the onion just turns golden, 6 to 7 minutes.
7. Add the stock and squash and cook, uncovered, for 25 minutes.
8. Allow to cool.
9. Working in batches, puree the soup in a blender or food processor and return it to the pot.
10. Stir in the milk and cream and reheat.
11. Season to taste with salt and pepper and serve garnished with red onion and chervil.

butternut squash, kosher salt, unsalted butter, onion, garlic, chicken, milk, heavy cream, red onion, chervil

Taken from cooking.nytimes.com/recipes/10620 (may not work)