Cream of Winter Squash Soup

1 smallPumpkin
1 mediumSquash (butternut or acorn)
1 mediumOnion, sliced
3 clovesGarlic, sliced
3 tablespoonsSalute Sant�! Chili Grapeseed Oil
3 tablespoonsSalute Sant�! Grapeseed Oil
6 cupsVeggie or chicken stock
¼ cupSugar
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.

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