Two large butternut squashes
2 TBSP of butter
1/8 Cup olive oil
1 large yellow onion
2 TBSP light brown sugar
2 TSPS Ginger (fresh or ground dry)
2 TSPS Cinnamon
1/2 TSP nutmeg
6 Cups low sodium organic chicken broth
10-12 torn Italian parseley leaves
salt and pepper to taste
1/8 Cup organic heavy whipping cream
Preheat the oven to 400 Degrees. Cut up squash in large pieces and place on a baking sheet. Bake for approx 45mins to 1 hour until squash is soft. Let it cool. Using a paring knife, remove skin from the squash. Put aside.
Place olive oil in the bottom of a deep sauce pan, just enough to cover the bottom. Heat it and add onion. Cover and stir occassionally on low heat until onion is soft and clear. Place squash into a deep soup pan. Add all the other ingredients, except the cream. Cover pot and simmer on low to medium heat for 1 hour.
Let cool slightly and blend in batches until soup is pureed completely. Return it to sauce pan, reheat on low. Stir in the cream when soup is hot. Serve.