Roasted Butternut Squash Soup

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Well, I tried replicating the terrific roasted butternut squash soup we had on our Fall Foliage Ride at the Mohawk Trail Diner. I didn't have a recipe, but it turned out pretty well. Roasting the squash instead of boiling really gives it a fabulous flavor. Along with the soup, served in the cozy crockery tureens we bought in Cedar Falls, Iowa, we had corn muffins with butter and honey, and fresh cider. Mmmmm.

Here's what I did:

1 small butternut squash, peeled and cubed (ugghh...not a fun job)
vegetable oil
4 T butter
large onion, chopped
2 C chicken stock
pinch of cinnamon & nutmeg
splash of orange juice
salt to taste

Heat oven to 400. Spread squash on baking sheet and sprinkle with oil and salt. Roast for about 30 minutes, turning at least twice during cooking. Meanwhile, heat 2 T butter and 2 T oil over low heat. Add onion, and cook until caramelized, stirring occasionally. When squash is done, put in blender, reserving a few chunks, and add the chicken stock. Puree. Add to onions in cooking pan. Using potato masher, roughly mash remaining squash chunks. Add to soup. Add remaining 2 T butter, cinnamon, nutmeg and orange juice. (If too thick, just add more stock.) Heat and serve!
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