Roasted Butternut Squash Soup
6 pounds of butternut squash
1 1/2 sticks salted butter
2 T dark brown sugar
3 T molasses
1 T ground ginger
1 knob fresh ginger, peeled and grated
1/2 tsp ground cloves
zest of orange
juice of 1 orange
2 T worcestershire
1 T garlic oil
1/2 c. brown butter
2 c. milk
1 c. heavy cream
2 c. water
Preheat oven to 375 and split squash in half lengthwise. Scrape out seed and arrange on a baking sheet
Melt stick of butter in pan over medium heat until the butter turns brown then pour into the halves of the squash. Sprinkle with brown sugar and molasses and season with cloves.
Fill the baking sheet with 1" water to assist in steaming the squash. Cover with aluminum foil and bake undisturbed for 1 1/2-2 hours.
Check doneness by piercing with a knife...make sure it is not firm - but soft.
Remove from the oven and cool. Scoop the flesh from the squash - do not take the skin. Place in a large pot over low heat and add the zest, orange juice, worcestershire and garlic oil and brown butter.
Stir and add molasses for sweetning. Add additional worcestershire or salt for saltiness.
In a large pot, heat milk, cream and water together and season with salt and pepper. Bring to a simmer. Puree the soup and stir together with the milk mixture.