Serves 8-10
Soup:
16 Cups pealed and chopped seasonal butternut squash
1 chopped sweet yellow onion
2.5 tablespoons of extra Virgin Olive Oil
1 16 ounce can unsweetened pumpkin
20 cups Low Sodium Chicken Stock
1/2 cup of brown sugar
1/2 teaspoon Cinnamon
1/4 teaspoon nutmeg
Salt and pepper to taste
Heat oven to 400 degrees. On large cookie tray toss chopped squash and onion in olive oil. Roast for 30 minutes turning every few minutes. Put squash and onions in soup pot. Add pumpkin, broth, brown sugar, and spices. Bring to Boil. Lower heat for 45 minutes.
Spiced Pecans:
16 Ounces chopped Pecans
1 table spoon brown sugar
1 tablespoon jerk seasoning
While soup is on low heat preheat oven to 350 degress toss spices and pecan together and bake for 15 minutes.
Puree soup with crumbled blue cheese and spiced pecans
Presentation for the Mock Mitzvah!
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