| Cream Of Winter Squash Soup 1 small pumpkin or 1 medium squash (butternut, acorn) |
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| Cut up squash or pumpkin into sections. Place in a baking dish with onion and garlic slices. Rub all with Salute Santé! Chili Grapeseed Oil. Sprinkle with salt, pepper and half the sugar. Bake 1-1-1/2 hours until tender at 350º. Remove onion and garlic and place in a soup pot. Sauté in Salute Santé! Grapeseed Oil about 7 minutes. Scoop pumpkin out of shell. Add to soup pot with stock. Add remaining sugar. Bring to a boil and then simmer 20 minutes. Let cool then puree until creamy and thick. Serves 4 as a main dish. |
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