Butternut Squash Soup

Ingredients:
2 each Butternut Squash
Water
2 C Heavy Cream
4 oz. Butter
2T Honey
Salt & Pepper to taste

Method:
Pre-heat oven to 350 degrees. Place butternut squash, cut side down on a cookie sheet. Place in the oven and add water to the cookie sheet until it comes ¼ of the way up the squash. Bake the squash until fork tender, about an hour. When the squash is tender, remove from the oven and flip squash over to cool; empty any excess water and throw out. When the squash is cool, scrape out the squash from the skin, place in a food processor and puree until it resembles a fine puree. Place the puree into a sauce pot and add water until mixture resembles a thick broth. Heat on medium, stirring often with a whip. Once the soup boils, turn heat to low and simmer for 15 minutes. Add the cream, butter, salt, pepper and honey to taste.

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