Servings:
Serves two Servings
Ingredients
For the soup:
- 3 tablespoon olive oil
- 2 pound sweet onions
- 2 pound hubbard squash, peeled and sliced. if not hubbard, any hard squash works.
- 1/2 cup water
For the whipped cream:
- 3 tablespoon olive oil
- 2 pound sweet onions
- 2 pound hubbard squash, peeled and sliced. if not hubbard, any hard squash works.
- 1/2 cup water
- 1 cup heavy whipping cream
- 1 tablespoon freshly ground black pepper
- 3 tablespoon crown maple syrup
Preparation
Baking Directions:
To make the soup: In a soup pot, sweat the onions in olive oil until they are translucent.
Add the squash and water, cover and lower the heat.
Check and stir occasionally.
When the squash is fork-tender, transfer the onion and squash mixture to a blender.
Blend until smooth.
Add a little extra water if necessary to help the blending process.
To make the crown maple and black pepper whipped cream:In a Stainless steel bowl, Whip the cream with a whisk until stiff peaks.
Then gently fold in black pepper and maple syrup.
To serve, put a dollop of whipped cream on top of the soup.
