Ingredients
1 butternut squash
2 cups potatoes, peeled and cubed
2 cups onion, chopped
6 cloves of garlic, crushed
2 cups vegetable stock
1 cup heavy cream
1 stick of butter or margarine
1 teaspoon cayenne
paprika (for garnish)
cinnamon (optional)
Preparation
Cut squash in half, scooping out seeds. Place halves facedown on a baking sheet and place in 350 degree oven for 20 minutes or until tender. In a large saucepan, sautee onion and garlic until tender. Add potatoes and vegetable broth, bring to a boil, then reduce heat and simmer until potatoes are tender. Scoop cooked squash out of shells. Pour 1/2 of squash, half of the potato/onion mixture and 1/2 cup heavy cream into a blender. Puree until smooth. Pour mixture into clean saucepan, repeat processes with remaining ingredients. Use additional vegetable broth and/or cream to get the consistency you desire.
Reheat blended ingredients prior to serving. Pour into bowls and sprinkle paprika on top. Serve with bread.
