Butternut Squash Soup - 1 small-medium onion, chopped5 tbs. butterpinch of salt8 c. peeled and cubed butternut squash3 1/2 c. water5 chicken bullion cubes1 shot glass of brandy (optional)1/2 tsp. marjoram1/4 tsp. ground black pepper1/8 tsp. cayenne pepper1/2 tsp. cinnamon1/4 tsp. nutmeg2 tbs. brown sugar2 c. heavy cream
*In a large pot soften butter and add chopped onion and salt. Saute until tender, 5-7 minutes.*Add in squash, water, bullion cubes, brandy and next 5 ingredients.*Bring to a boil then reduce to simmer and cook for 20 minutes or until most of the liquid is absorbed.*Remove pot from heat and allow to cool for 5-10 minutes.*Add in brown sugar and heavy cream. Use an immersion blender to mix and remove any remaining large pieces of squash. If you don't have an immersion blender you can also ladle the soup into a traditional blender in batches with the cream and blend it that way.*Once soup is smooth return pot to heat and warm through, do not allow to boil.*Serve hot with a dollop of creme fraiche or sour cream on top.