Ingredients

1 butternut squash (about 2 cups)

1 stick butter

2 medium onions (finely chopped)

2 tablespoons olive oil

1/4 cup flour

3 tablespoons chicken base

1 quart water

1/4 cup brown sugar

1/4 cup honey or maple syrup

1/2 pint heavy cream

1 heaping tablespoon  BOSTON BROWN STEAK - WINTER RESERVE

START by cutting squash in half, remove seeds. Wrap in foil and oven roast at 375 degrees till tender (about 2 hours) Spoon squash out of shells.

In a stock pot, add oil, onion and butter. Simmer till onion is soft and translucent. Create a rue by adding flour. Cook over medium heat until lightly browned.

Add squash, chicken base, brown sugar, honey and BOSTON BROWN STEAK - WINTER RESERVE.  Puree mixture using a stick mixer, blender or food processor.

Add water (more if a thinner consistency is desired).  Refrigerate till ready to serve.

Prior to serving, heat soup, add the heavy cream and garnish with parsley or pumpkin seeds.

Serve with lots of crusty bread!