Kuu Restaurant's Savory Butternut Squash soup

• 2 lbs Butternut Squash (cut in half lengthwise and deseeded)
• 1/2 lb Yellow Onion (sliced)
• 4 cups Vegetable Stock (no sodium)
• 1 Cup Heavy Cream
• 1/2 Cup Honey
• 1.5 tsp cayenne pepper
• 1 Tbsp Ground Cinnamon
• Salt and Pepper to taste
• 2 Tbsp Olive Oil

1. Toss squash with 1 Tbsp of olive oil then season with salt and pepper. Roast at 350 till tender (around 1 hr) then reserve.
2. Heat up large pot with 1 Tbsp olive oil till oil starts to glisten then add onions. Caramelize onions then add your roasted squash and stir.
3. Add the vegetable stock and simmer for 10 min on medium heat.
4. Add the cream, cinnamon, honey, cayenne and cook for another 10 min on medium heat being sure to stir often as not to burn pot.
5. Remove from heat and blend till smooth. Check for seasoning and adjust accordingly. If needed you can add a little more vegetable stock in case the soup is too thick.
6. Serve hot.

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