- 1 large butternut squash (3-5 lbs., or 2 quarts cut)
- 2 medium Vidalia/sweet onions, diced small (2 cups)
- 1 stick butter
- 2 cups heavy cream
- 2 quarts water (or enough to cover ingredients)
- Kosher salt to taste
- Peel/seed butternut squash, and cut into ½ inch cubes.
- In a medium stock pot, cook butter over medium heat until it becomes foamy and butter solids slightly brown and begin to smell nutty.
- Add onions and 2 pinches of Kosher salt to the pot, and sweat until soft and translucent. Do not allow the onions to brown.
- Add the diced butternut squash and 2 more pinches of Kosher salt to the pot, and cook for 5 minutes, stirring frequently.
- Add 2 quarts of water to the butter, squash, and onion mixture, and cook on medium-high heat, stirring frequently until the butternut squash becomes tender, and 90% of the added water has cooked out. Be careful not to brown/burn during this step.
- Add the heavy cream and additional water to just cover the squash and onions again. Stir and bring back to a boil for 2 minutes.
- In batches, blend the soup in a blender until very smooth, and add salt to taste.
- Pass the mixture through a fine mesh sieve.
- Serve the soup immediately, or cool until needed, and reheat.
*Optional - garnish with olive oil, maple syrup, and sea salt as desired.