Pumpkin / Squash Soup - Version 3 - Brown Sugar and Butter - Sweet

I took the yummy squash soup recipe from Mendy Scott and made some edits.

If you can't find the Pumpkin, you can use butternut squash or other squash. Have fun experimenting.

Version 3: Brown Sugar and Butter - Sweet

Ingredients
1 Whole Squash Cooked - instructions below (I used a green squash that tastes like sweet potatoes. We purchased them at local green houses in Oct. I don't know the name.)
1/2 Onion Chopped
2 Cups of Chicken Stock
Cream
Lump or two of Butter/Margarine/Earth's Balance
Brown Sugar to Taste
All Spice Seasoning to taste
Optional: Cinnamon and Sea Salt
Follow the instructions below on cooking the squash and making the soup.

Cook the Pumpkin:
http://detoxinista.com/2012/11/how-to-roast-a-whole-pumpkin-homemade-pumpkin-puree/
1. Stab the squash several times
2. Put the whole pumpkin on a cooking sheet
3. Cook at 350 degrees for 1 hour or more depending on the density and size of the squash
4. After the pumpkin cools, cut it in half, remove the seeds, and the skin
5. Note: My pumpkin sat for 3 hours before I cut it and the liquid inside was still hot

Make the Soup:
1. Saute the onion in a little oil
2. Add the cooked squash, chicken broth (more if necessary) and seasoning
3. Puree the pumpkin with a hand mixer, food processor or blender
4. Add the mixture to a pot, warm and add a little cream
5. Yum! It's ready to eat!