INGREDIENTS
1 TSFF Winter Squash (2 - 1/2 lbs)
1 Medium TSFF Candy Onion
2 Tbs. Butter
2 Tbs. Olive Oil
2 1/2 cups of Chicken Stock
1/4 tsp. fresh ground black pepper, to taste, I use a lot.
1/4 tsp. dried Thyme
1/2 cup light cream
Hot pepper sauce and salt to taste (I use Original Cholula)
INSTRUCTIONS
Halve squash and place it cut side down, leaving seeds, and bake at 425F for approximately 30 - 45 min., till very soft.
When a bit cooled remove seeds (which may be roasted for later munching) and scoop out the flesh.
In a medium pot melt butter till slightly browned; add the olive oil and onion. Slowly cook and stir until the onion is very soft, 15 to 20 minutes.
Add squash, stock, pepper and thyme. Cover and simmer for 10 minutes. Cool slightly and process (immersion blender is great) or blend* until very smooth.
Return to pot; add cream and pepper sauce; heat thoroughly but don't boil.
Adjust salt, pepper and hot sauce to taste. *If using a blender or small processor take care and do it in small batches to prevent scalding yourself.