1 three-pound butternut squash
2 cups yellow onion, sliced
2 cloves garlic, finely chopped
1 Tablespoon Olive Oil
2 cups vegetable stock (broth)
1 1/2 cups Verjus grape juice
1 cup heavy cream
salt and pepper to taste
Preheat oven to 375.
Slice the squash lengthwise and scoop out the seeds and pulp.
Place the two squash halves face down on a greased baking pan.
Roast about 1 hour (until the squash can be easily pierced with a knife).
Leave until cool.
Place onions, garlic, olive oil, and 1 cup water in a soup pot.
Bring to a boil.
Reduce to a simmer and cook, stirring occasionally until the water evaporates.
Continue cooking on low and stirring until onions are translucent.
Scrape the flesh from the squash with a large metal spoon.
Add squash, veggie stock, and Verjus to the onions.
Bring to a boil and simmer 20 minutes.
Puree in batches in a blender or food processor. For a really smooth texture, you can pass it through a sieve or strainer, but found it's not worth the effort.
Add heavy cream.
Add salt and pepper (probably about 1-2 teaspoons of salt and 1/4 teaspoon of pepper)
You can make this ahead of time and the reheat, but once the cream is added, try not to let the soup get up to a boil. You can always make everything except adding the cream beforehand, and then heat and add the cream.
(Kim Badehop, Rendevous Restaurant, Fort Bragg, CA)
Navarro Vineyards' Verjus Cookbook, p. 5