Butternut Squash Soup
 
1 Butternut Squash, peeled and cubed.
1 medium onion, sliced
1 48 oz. can store-bought Chicken Stock
1/2 t. Cinnamon
Dash of Cayenne Pepper
1/2 stick butter
1/4 cup extra virgin olive oil
1/2 cup heavy cream
Salt and pepper to taste

Cut the end off the butternut squash, then cut the barrel of the squash off from its bulb.  Using a vegetable peeler or chef's knife, remove the outer peel until you see the squash's orange flesh.  Cut into slices and cube into 2 inch pieces.  You don't need to be exacting, since all the ingredients are going to be pureed at the end.  Now peel the bulbous end of the squash, clean it out (as you would a pumpkin) and cube up as much as you can.

In a heavy stockpot, melt the butter and olive oil together, and put the cubed squash and the onion in the pot, turning the heat to high.  Sprinkle the squash and the onion with the cinnammon and cayenne, and begin stirring, turning the ingredients with a wooden spoon.  This should give you some nice color on the vegetables.  Sprinkle with salt and pepper, and continue stirring over high heat until the squash and onions turn slightly golden.

Pour the chicken stock over the squash, so that just the cube peaks emerge above the liquid.  Bring the soup to a boil, lower to a simmer, cover, and let bubble away for 35 minutes.  Turn off heat, and let the soup cool.

To puree the soup, you can use a blender, a food processor, or an old fashioned masher and a whisk for a more textured stock. Once the soup is pureed, return to the pot, whisk in the heavy cream, and correct for salt and pepper.  A grating of nutmeg is optional.