Homemade Butternut Squash Soup

This beautiful fall soup recipe comes from the kitchen of The Coffee Pot Bakery Cafe. 

Ingredients:
10 lbs peeled, cubed raw Butternut Squash
 6 cups chopped Onion
1/2 cup Olive Oil
 Salt & Pepper to Taste
*Pre-roast squash & onion on sheet pans at 400º for approximately 25 min, until caramelized.
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2 1/2 gallons Water
3/4 cup Chicken Base (plus or minus, depending on taste)
1 Tbsp Lemon Juice
1/8 tsp Red Pepper Flakes
1/2 tsp Cinnamon
1 tsp Cumin
2 Bay Leaves (remove before blending)
1-2 Tbsp Curry Powder to taste
1 tsp Thyme

Set aside for blending:
2 cubes Butter
1 cup Heavy Cream
1 Tbsp Vinegar


Directions:
Fill 5 gallon Stock Pot half-way with water (2.5 gallons). Add Pre-roasted Squash and all other ingredients. Simmer 1 - 1 1/2 hours. Remove Bay Leaves before blending.  In inversion blender, blend cooked Soup, Butter, Vinegar & Cream, until desired consistency. Add Salt & Pepper to taste.