Ingredients:
1 ea small butternut squash roasted
2 oz onion diced
1/2 tbsp butter
1/2 tbsp oil (vegetable or olive)
12 oz chicken broth
1/4 tsp cinnamon
1/8 tsp cardamom
1/8 tsp ginger
kosher salt and freshly cracked pepper to taste
Non-stick cooking spray
Procedure:
1. Cut butternut squash in half. Clean seeds out from the insides and place squash face down on a sheet pan sprayed with non-stick spray. Roast at 350 for 45 minutes or until soft.
2. Sweat onions in butter and oil over medium heat until onions become wilted.
3. Add cinnamon, salt, pepper, cardamom, and ginger to onions and cook until aromatic.
4. Add chicken broth.
5. Add roasted butternut squash to broth and bring to a boil. Allow to simmer for 5-10 minute.
6. Puree in batches in a blender until smooth.
7. Taste and season with salt and freshly cracked pepper as needed.
Recipe Author: Chef Michael McGreal
Chef's Background: Department Chair of Culinary Arts at Joliet Junior College
Author of "Culinary Arts Principles and Applications" © 2012
Source: http://www.anfponline.org/Events/12Annual_Handouts/Recipes_Chef_Michael_McGreal.pdf