| 1 small | Pumpkin |
| OR |
| 1 medium | Squash (butternut or acorn) |
| 1 medium | Onion, sliced |
| 3 cloves | Garlic, sliced |
| 3 tablespoons | Salute Sant�! Chili Grapeseed Oil |
| 3 tablespoons | Salute Sant�! Grapeseed Oil |
| 6 cups | Veggie or chicken stock |
| ¼ cup | Sugar |
| Salt and pepper to taste |
|
Cut up squash or pumpkin into sections. Place in a baking dish with onion and garlic slices. Rub all with Salute Sant�! Chili Grapeseed Oil. Sprinkle with salt, pepper and half the sugar.
Bake 1-1-1/2 hours at 350� until tender.
Remove onion and garlic and place in a soup pot. Saut� in Salute Sant�! 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. |
