Peel and cut each squash in half. Clean and remove the seeds from the inside.
-cut the neck into a 1" dice and reserve for roasting (approx 6 lbs)
-cut the uneven bottom section into 1" pieces (approx 10 lbs)
2
Place sq
3
Place squash in a bowl and toss with oil and salt
4
Place on a sheet pan and roast in a 350 degree oven for 25 mins. Rotate at least 15 minutes to ensure even coloring. Remove and keep at room temperature. Keep for step 9.
5
In a heavy bottom pan, melt butter and add bottom squash. Cook on low/medium heat until butter is browned and some squash have color. Light carmelization, not dark.
6
Add bay leaves, cinnamon sticks and turmeic to the pot and scrape the bottom of the pain with a metal spatula. Cook for 4-5 minutes, until sugar is melted.
7
Add water and simmier for 25-30 minutes.
8
Remove bay leaves and cinnamon sticks. Using a blender, puree the mixture until smoooth.
9
In a seperate saute pan, add fennel and onion. Saute on low heat until soft and golden brown. Do not carmelize, only want golden color.
10
Place sauteed vegetavbles, roasted squash and skim milk in the pot and bring to a boil.
