1 medium butternut squash (2 1/2 -3 lbs.) peeled and cubed
! onion, chopped
2 Tb. butter
2 Tb. dry sherry or sake
1 tsp. lite brown sugar
1 tsp. ground ginger
2/3 cup half and half
3 cups chicken stock
Saute the onion over medium heat in butter til soft-don’t brown it. Add squash and sherry- cook, stirring until alcohol evaporates. Add stock, cover and simmer until squash is very tender, about 30 minutes. Puree in blender, then add milk and seasonings. Taste and adjust seasonings. I add a good bit of salt and white pepper. Sometimes I add a small tsp. of the Traeger vegetable rub or Garam Masala or whatever spice combo you like-not too much, while I’m blending. Reheat gently. Really good with the oatmeal rolls.
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