2 butternut squash (about 4 3/4 pounds total), halved lengthwise, seeded
2 tablespoons vegetable oil
2 cups thinly sliced onion
1 tablespoon golden brown sugar
2 teaspoons minced fresh ginger
2 garlic cloves, coarsely chopped
1/2 cinnamon stick
5 cups (or more) canned vegetable or chicken broth 2 tablespoons Burning
Desire Hot Sauce, or to taste Chopped fresh parsley
Preheat
oven to 375°F. Oil baking sheet. Place squash, cut side down, on baking
sheet. Bake until squash is very soft, about 50 minutes. Using paring
knife, remove peel from squash; discard peel. Cut squash into 2-inch pieces.
Heat
oil in heavy large pot over medium-low heat. Mix in onion, brown sugar,
ginger, garlic and cinnamon. Cover pot and cook until onion is tender,
about 15 minutes. Add squash and 5 cups broth. Bring to boil. Reduce
heat to medium-low. Cover and simmer 10 minutes. Discard cinnamon.
Working
in batches, purée soup in blender. (Can be prepared 1 day ahead.
Cool slightly. Cover and refrigerate.) Return soup to pot. Add Burning Desire.
Season soup with salt and pepper. Bring to simmer, thinning soup with more broth
if necessary. Ladle into bowls. Sprinkle with parsley and additional Burning
Desire if desired. Enjoy.
Serves 6
