AUTUMN SQUASH SOUP
Sara Long

1/2 stick butter (4 tablespoons)
1 small onion, chopped
1 tablespoon fresh rosemary, chopped
1 teaspoon curry powder
1/4 teaspoon ground cinnamon
1/2 cup honey
Salt
White pepper
2 butternut squash, peeled and chopped
1 large can pumpkin purée
1 large box chicken stock
2 large boxes vegetable stock
1 pint heavy cream
Container of green pepitas (roasted and salted pumpkin seeds)

Melt butter over moderate heat in large saucepan. Add onion and rosemary and cook until soft, approximately 5 minutes. Add chopped squash, chicken stock, vegetable stock, curry, cinnamon, honey, salt and pepper. Cook over moderate heat until squash is tender. Remove from heat and cool 20–30 minutes. Use blender or food processor to purée. Return to pot, add cream, canned pumpkin and seasonings to taste if needed. Simmer over low heat 15–20 minutes. Serve hot with sprinkled pepitas.