Ingredients:
1 butternut squash
1/2 brown onion
2 teaspoon salt
1 teaspoon pepper
1 cup milk
2 cups chicken stock or broth
2 tablespoons butter
pinch of nutmeg
1 tsp sugar
2 teaspoons white balsamic vinegar
Heat oven to 375°F. Cut butternut squash and onion into 1/2 inch cubes. Put them on a sheet pan and add 1 tablespoon olive oil, salt and pepper. Roast for 1 hour or until very soft. Add milk, chicken stock, butter and sugar to a large pot. Heat until warm. Add roasted squash and onions. Use an immersion blender to puree. You can also use a blender, but be careful with the hot liquid. Add vinegar and nutmeg and taste for seasonings. Simmer for a few minutes so the flavors can come together. Serve with a drizzle of cream, olive oil and pumpkin seeds.