Fat Free Souper Quick Butternut Squash Soup

5-6 Pounds of Butternut Squash (1-2 Squash)

1 Quart of Veggie or Chicken Stock

1/2 Teaspoon Crushed Red Pepper Flakes

2 Yellow Onions

3 Cloves of Garlic

1 Teaspoon of Salt

1/4 Cup of Brown Sugar

1 Tablespoon of Soy Sauce

2 Tablespoons of Dry Sherry

Water

Garnish:

Flaked Sea Salt

Fresh Cracked Black Pepper

Dried Rosemary

Molasses

Use a vegetable peeler to peel the squash (not only the waxy skin, but also the thin white layer). Remove stem and seeds from inside. Cut into 3/4 in cubes (doesn't need to be exact). Put in microwave safe bowl with enough of the stock to come halfway up the bowl. Cover with plastic wrap and microwave until it can very easily be mashed with a fork (8 minutes or so). While it is cooking small dice the onion and mince the garlic. Toast the chili in the pan until it is fragrant (add a couple of table spoons of olive oil before this step to add richness to the soup). Add the onion, garlic and salt (to bring out the moisture of the onions). Once soft, add the brown sugar and allow it to dissolve in the onions. Add the cooked squash, soy sauce, sherry, and both the broth it was cooked in and the reserved broth. Mash with a potato mashed until smooth. For an extra luxuriously-smooth soup, blend with a stick blender or in a food processor or blender. (also you can strain it if you really really care). Add enough water to achieve desired consistency.

Serve warm and top with course flaked sea salt, fresh cracked pepper, dried rosemary, and a drizzle of Molasses (grate any aged/sharp/hard cheese and drizzle with more olive oil if more richness and deliciousness is desired)