Butternut Squash Soup

Here is my very own personal recipe for butternut squash that I created last night in the kitchen.

(serves 2)
Ingredients
Half a good size butternut squash, peeled and sliced thinly
EV Olive Oil
Salt
Pepper
Brown Sugar
Organic Vegetable Stock (3.5 cups)
Water (1 cup)
1/2 & 1/2
1/2 yellow onion
3 cloves of garlic
cayenne pepper 1 tsp

Place the squash in a small pan and drizzle with EVOO. Sprinkle with brown sugar. Pinch of salt and ground pepper. Set the pan in the oven and set to broil for about 7-8min until you start to see it carmelizing. Take out and let cool. Dump the squash into a food processor and blend. Saute the onion and garlic in EVOO until cooked well throughout but not burning the garlic. Dump the cooked onion/garlic in the processor. Blend vigorously until you are left with a nice baby-food texture. Heat a pot with the stock. Drop the squash mixture into the stock and stir vigorously until mixed throughout. Continue to simmer. Add the water intermittently. Add 2 tbsp of EVOO and salt and pepper to taste. Add cayenne if you like the heat and about a little dash of 1/2 & 1/2 or heavy cream for a little added sweetness. Continue to simmer another 15 minutes. Be sure to stir the soup intermittently.

Serve and enjoy.