Yellow Squash Soup

• 3 -4 lbs acorn squash, cut in half and baked
• 12 cup olive oil (you can also use butter if preferred)
• 1 medium onion, finely chopped
• 1 teaspoon garlic, finely chopped
• 14 cup all-purpose flour
• 2 cups milk
• 2 cups chicken broth
• 13 cup maple syrup
• 34 teaspoon salt
• 18 teaspoon ground red pepper
• 34 cup whipping cream
• 1 tablespoon fresh cilantro, chopped
• 1 12 teaspoons fresh basil leaves, chopped
• 1 12 teaspoons fresh oregano, chopped

1. Scoop the baked squash from the skins; place half of the squash in a 5-cup blender container or food processor bowl.
2. Cover; blend at high speed until pureed.
3. Spoon into a medium bowl; set aside.
4. Repeat with the remaining squash.
5. You should have 3 to 4 cups pureed squash.
6. In a Dutch oven, heat the olive oil until sizzling; add the onion and garlic.
7. Cook over medium heat, stirring occasionally, until the onion is soft (5 to 7 minutes).
8. Stir in the flour; continue cooking, stirring constantly, 4 minutes.
9. With a wire whisk, stir in the milk and chicken broth.
10. Stir in the pureed squash, maple syrup, salt and red pepper.
11. Gradually whisk in the whipping cream, cilantro, basil and oregano.
12. Reduce the heat to low; continue cooking, stirring occasionally, 1 hour.

olive oil, onion, garlic, flour, milk, chicken broth, maple syrup, salt, ground red pepper, whipping cream, fresh cilantro, fresh basil, fresh oregano

Taken from www.food.com/recipe/yellow-squash-soup-190250 (may not work)