Recipe: Spicy Butter Nut Squash Soup

By: Chef Marshall O'Brien

makes 1 gallon

4 oz butter
1 lb. onions, small dice
8 oz carrots, peeled and diced
5 lbs. butter nut squash, peeled, seeds removed and diced

1 T cumin
1 T chili powder
1 T tumeric
1/4 C brown sugar
1/4 tsp ceyanne pepper
1/4 tsp sambal chili sauce

5 qt. vegetable broth
salt to taste
pepper to taste

Heat butter in large stock pot.
Saute onions, carrots, squash until bright in color.
Add spices and brown sugar.
Stir until well incorporated.
Add liquid, bring to a boil, then simmer until vegetables are tender.
Simmer for at least 1 hour.
Puree until smooth, season with salt and pepper as needed.