Brian’s Famous Caramelized Onion and
Butternut Squash Soup
1 yellow onion, diced
¼ cup butter
2 T flour
5 cups vegetable or chicken stock
1 T honey
1 pinch ground cinnamon
4 cups peeled and diced raw butternut squash
1 ½ cups heavy cream
Salt and pepper to taste
1 lemon (zested and juiced)
1 cup sour cream for garnish
Sauté yellow onion in butter. Cook over medium heat, until onion turns a golden color. Add flour, stir five minutes. Slowly add vegetable or chicken stock. Add honey and cinnamon. Add butternut squash. Simmer for one-half hour, covered, stirring occasionally. Puree in blender (make sure centerpiece is removed from blender top, and use towel over open top). Return to pan and add heavy cream and salt and pepper to taste. Serve with dollops of lemon sour cream (sour cream, lemon juice, and zest of the lemon).
Yield: ½ gallon