This is a yummy and comforting soup.
2 medium butternut squash (about 3 pounds each)
2 large onions, sliced
1 tablespoon olive oil
1 tablespoon butter
2 cinnamon sticks (3 inches)
2 tablespoons brown sugar
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
2-1/4 cups water
1-1/4 teaspoons salt
1 tablespoon minced fresh parsley
Cut squash in half; discard seeds. Place squash cut side down in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400° for 40-50 minutes or until tender. Cool slightly; scoop out pulp and set aside.
In a Dutch oven over medium heat, cook and stir onions in oil and butter for 2 minutes. Add the cinnamon, brown sugar, ginger and garlic; cook 2 minutes longer or until onions are tender. Stir in the broth, water, salt and reserved squash. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Cool soup slightly. Discard cinnamon. In a blender, process soup in batches until smooth. Return all to the pan and heat through. Sprinkle each serving with parsley. Yield: 12 servings