Butternut Squash Soup

Jaymes Luu

1 medium butternut squash (approximately 4 pounds)
Cooking oil (olive, peanut, canola, grapeseed, etc)
1/4 cup onion diced large
2-4 cups of broth or water
2 vanilla beans split lengthwise
1 cup roasted chestnut puree fresh or jarred
(can be purchased at some specialty food markets, make sure to get the unsweetened kind)
salt and black pepper to taste
Ricotta Parmesan Cream (recipe follows)

Heat oven to 400F.  Carefully slice squash in half lengthwise and
scoop out seeds with a spoon.  Rub on all sides with your favorite
cooking oil and place skin side up on a baking pan.  Cook until squash
is soft and has some browning on the skin, approximately 45 minutes.
When cool, scoop out flesh and discard skins.

In a large pot, heat about 1 tablespoon of oil over medium heat and
add diced onions.  Cook until soft and translucent.  Add broth/water,
vanilla beans, chestnut puree and squash.  Simmer for
about 30 minutes.

Puree in blender (using batches if necessary) and add more broth/water
to desired thickness.  Taste, then season with salt and pepper.  Serve
with Ricotta Parmesan Cream.

Ricotta Parmesan Cream

2 tablespoons fresh ricotta
1 tablespoon parmesan grated
1/4 cup heavy cream
salt and black pepper to taste

Blend cheeses and cream with whisk over low heat until just thickened.
Taste, then season with salt and pepper.