Ingredients
| 7 | pounds butternut or other winter squash variety |
| 2 | large, sweet onions, chopped |
| olive oil | |
| water | |
| 1/4 | teaspoon rosemary |
| 1/2 | teaspoon sage |
| 1 | tablespoon salt, or to taste |
| 1/8 | teaspoon cayenne pepper, optional |
Instructions
Bake butternut squash whole at 350 degrees F for approximately 1 hour, until soft when poked with a large fork at the stem end. Remove from oven and let cool. Cut open and remove seeds. Winter squash, if used, will need to be cut in half before baking cut-side down until tender. Sauté onions in enough oil to keep from sticking. Sauté on high at first to get hot, then on low until onions are clear. Stir more frequently after onions are clear. Sauté until brown and caramelized (do not burn). Blend 1½ cups squash with 1/3 of the onions with just enough water to be smooth and mostly pourable. Repeat two more times. Stir all batches together in slow cooker or heavy-bottomed soup pot. Add rosemary, sage, salt and cayenne pepper, if desired. Simmer for ½ hour or until seasoning flavor comes out. Serve piping hot. Leftovers can be frozen. Serves 6
