- 4 pounds sorted winter squash
- 4 tablespoons unsalted butter
- 2 medium onions, halved and thinly sliced
- 2 tablespoons minced shallots
- 4 to 5 cups chicken/vegetable stock
- 1 teaspoon freshly ground nutmeg
- Salt and white pepper to taste
- Sour cream for garnish
- Preheat oven to 325° and line a baking sheet with foil.
- Quarter the squash and scoop out the seeds.
- Place the quarters skin side up on a baking sheet.
- Bake 1 to 1 1/2 hours, until the squash is tender.
- Scoop out the pulp and puree it in several batches in food processor.
- In a heavy large skillet, melt 2 tablespoons of the butter and sauté the onions and shallots until translucent.
- Add 1/4 cup chicken stock and cook for 15 minutes until the liquid is absorbed and the onions are golden brown, stirring often.
- Puree the onions/shallots with a little of the squash in a food processor.
- Combine the onion, shallot mixture and squash puree in a large saucepan.
- Whisk in the rest of the chicken stock until the soup is desired consistency.
- Cover and heat through over medium heat, stirring occasionally.
- Whisk in the remaining 2 tablespoons of butter.
- Season with salt and pepper.
- Ladle the soup into bowls and swirl sour cream on each serving.
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