Choose small squash for the best flavor. You may substitute one large.
Yield: about 9-11 cups
2 small butternut squash (about 2-1/2 pounds)
3 cloves roasted garlic (optional)
1 tablespoon extra virgin coconut oil
1 large onion, sliced
3 shallots, sliced
2 teaspoons freshly grated ginger root
1 garlic clove, sliced
1/8 cup quality sherry wine
2 tablespoons organic cottage cheese or ricotta or Greek yogurt (plus more for garnish), optional
1/2 cup soymilk, or cashew milk or almond milk
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground nutmeg, plus more for garnish
Dash ground cloves
1-2 tablespoons maple syrup (optional)
Sea salt (RealSalt) or desert salt (Sunfood), to taste
White pepper, to taste
3-4 cups low sodium organic vegetable broth
Preheat oven to 375 °
Cut squash in half lengthwise and spoon out seeds. Place squash cut side down on a baking sheet. Add a little water to the pan. Roast squash until skin starts bubbling on the top. Insert a knife to test for doneness as well. Cool slightly then peel.
If using roasted garlic, put the cloves in a small piece of foil. Pour in a teaspoon or two of olive oil. Wrap tightly and place in the oven with the squash.
Heat the oil in a large heavy saucepan over medium heat. Then add onion, shallots and ginger-root. Sauté for 4-5 minutes or until onion is tender and yielding. Add sliced garlic and sauté 30 seconds or until fragrant. Add sherry to pan, scraping bottom of pan. Remove from heat.
In a food processor, combine squash, milk, onion mixture, and cottage cheese.
For the roasted garlic, squeeze the garlic out of its skin and add to the processor bowl with squash. Process until smooth. Transfer mixture back to the pan. Add remaining ingredients adding the amount of broth desired for consistency and quantity. Bring to a bare simmer. Adjust seasonings to your taste (I usually find myself adding more cinnamon, maple syrup an salt!) Reduce heat and simmer for 15 minutes. Garnish with freshly grated nutmeg and pureed ricotta cheese if desired.