6 cups roasted Butternut squash*
1 large yellow onion, diced
1/3 cup butter
4 oz grated Parmesan cheese
1 cup whipping cream
8 cups vegetable stock
½ cup pumpkin seeds, toasted
Melt butter in a large pot over medium low heat. Add diced onions and cook until soft and translucent. Add roasted squash and stock, bring to a boil, reduce heat and simmer for 15-20 minutes.
Then add cream.
Remove from heat. Blend until smooth, adding Parmesan cheese gradually.
Season to taste with salt and pepper.
Garnish with toasted pumpkin seeds.
*Start with 2 large squash (about 3lbs each). Cut in half lengthwise, remove seeds and place upside down on a baking tray. Roast in a 350F oven until squash is completely cooked. Cool and scoop out the flesh.