Sugarsnap focuses on farm-to-table food at their two locations in Burlington and South Burlington. They are providing VPR volunteers and staff with lunch during our Fall 2010 membership drive! Chef Rob Smart says, "This is our current seasonal soup that has been wildly popular! Note, this is buttercup not butternut."

2 whole buttercup squash, halved and seeded
vegetable oil
salt and pepper
2 ounces butter
1 onion, diced
2 cups water
1 cup cream
pinch of nutmeg
 
1. Preheat oven to 300. Place the squash cut-side up on a sheet pan; brush the insides with vegetable oil and sprinkle with salt and pepper. Roast squash for approximately 1 1/2 hours, or until a knife inserted in the flesh of the squash goes in easily. Let cool. Once the squash are cool enough to handle, scoop out the flesh of the squash and set aside. Discard the skin.

2. Melt butter in a large soup pot over low heat. Add onions and sweat until the onions are transparent and no longer crunchy. Add cooked squash. Stir in water, then cream.

3. Puree soup using an immersion blender or by gradually blending in a stand blender. Heat soup to a simmer. Add nutmeg. Season with salt and pepper, to taste.