Recipe: Roasted EggCorn Squash Soup

INGREDIENTS:

2 Butternut Squash
2 oz. melted butter
4 table spoons of brown sugar
1/4 cup chopped onions
1/4 cup of carrots
One cup of white wine
1 quart of vegetable stock
One cup of heavy cream
2 sprinkles of fresh chives
1 tablespoon of maple sugar
2 tablespoons of sour cream

DIRECTIONS:

Cut Butternut Squash in half and take out seeds (leave shell on). In a separate bowl, mix melted butter and brown sugar. Place squash shell side up on sheet pan. Glaze mixture over squash. Put in oven 350 degrees for one hour or until tender. Let cool and scoop out squash. In soup pot, saute onions and carrots in whole butter over low heat until soft. One cup of white wine, reduce by 3/4. Add 1 quart vegetable stock and pulp from squash and puree everything! To finish, add one cup heavy cream, orange with fresh chives and a dollop of sour cream. Mix it up with some maple syrup and serve!