I make soup all the time, no matter what the season, but this feels like the first true Fall Soup. For the stock, I used a rooster we killed back in April, then froze it in quart-sized yogurt containers. The best stock: deep flavor, lots of fat. If you're like me, you'll forget the squash is roasting and leave it 1/2 hr longer, until it has burnt slightly. This adds nothing but sweetness to the final product.
Buttercup Squash Soup
2 quarts chicken stock.
3 buttercup squash, quartered and de-seeded
3 yellow onions
4 T butter
1) Prepare squash: distribute evenly on baking sheet or roasting pan, rub some butter or oil underneath each piece, and roast at 350 for 1 hr.
2) Thinly slice onions. Melt butter in a deep soup pot, add onions, toss until evenly coated. Cover and let cook on lowest heat for up to 1/2 hr, until onions are carmelized and smell sweet.
3) Scoop squash flesh from skin and add to soup pot. Cook and stir for 10 minutes.
4) Add stock to soup, stir, add salt. Simmer 1/2 hr or longer.
5) Blend. If too thin, add some pureed potatoes. If too thick, add milk or cream.