Roasted Pumpkin Soup

Ingredients

• 4 lbs sugar pumpkin and winter squash (any kind)
• 2 tbsp butter
• 1 medium onion, finely sliced
• 1/4 tsp cinnamon
• 4 cups chicken stock
• 2 tbsp maple syrup

Instructions

• Split pumpkins and squash in half and scoop out seeds. Rub interior with olive oil, salt, and pepper. Roast in oven at 350°F until completely tender (about 1 hour). Remove when a knife easily pierces through. Let cool.
• In a large pot over medium heat, melt butter. Add onion and cook until softened but not browned. Stir in cinnamon and nutmeg.
• Add chicken stock and pumpkin flesh to the pot. Add water to barely cover the pumpkin. Bring to a simmer.
• In batches, transfer the mixture to a blender and blend until smooth. Pass through a mesh strainer if desired. Add water or stock to thin if necessary.
• Reheat the soup gently in the pot. Stir in maple syrup and season with salt and pepper to taste.
• Masticate.