48ouncescubed butternut squash6 cups or 1, 3 pound butternut squash seeded, peeled and cubed
2tablespoonsextra-virgin olive oil
1/4 cupwater
2smallshallots1/3 cup minced
2tablespoons butter
6 cupsvegetable stock
1teaspoon pumpkin spice
1teaspoonsea salt
white pepperto taste
2-3tablespoonschiveschopped for garnish
Instructions
Position one oven rack in the middle and one in the lower third of the oven. Preheat oven to 350 degrees Fahrenheit.
Line two half sheet baking trays with parchment paper.
Evenly spread half of the cubed butternut squash on a baking tray. Drizzle 1 tablespoon olive oil over the butternut squash. Mix with hands or spatula to evenly coat.
Spread squash in a single layer. Sprinkle with sea salt and pepper.
Drizzle 1/8 cup of water evenly over butternut squash. Repeat for second tray.
Roast for 50 minutes, stirring occasionally until the squash pierces easily with a pairing knife.
While the butternut squash is roasting, sauté shallot with butter over medium heat in a heavy bottomed stock pot or dutch oven until softened and golden, about 12-15 minutes. If shallot is browning too quickly reduce heat to medium low. Set aside.
In a blender combine 1 tray of butternut squash, half of the shallots and 1 cup of vegetable stock. Puree until very smooth. Transfer to the stock pot or dutch oven. Repeat with second tray of squash.
Add remaining 4 cups of vegetable stock and 1 teaspoon pumpkin spice to the stock pot or dutch oven.
Uncovered, bring to an aggressive simmer for 5 minutes.