Combine 7-8 cups fresh butternut squash, 1 medium onion (chopped), 3 cloves garlic, 7 cups vegetable stock, 1 Tbsp salt & 2 Tbsp sugar in a large soup pot. Bring to boil, then simmer covered for 35 min, until squash is cooked. Using an immersion blender, purée the soup until silky smooth. Stir in 1/2 cup heavy cream, 1/4 tsp nutmeg, 1/4 tsp black pepper, and adjust seasoning and sweetness. Ladle into soup bowls and serve.
Barry Yeo, Bliss Bakery, 1289 Ellis St, Kelowna, 778-484-5355 and 4200 Beach Ave, Peachland, 250-767-2711, www.blissbakery.ca. Kelowna’s favourite bakery does awesome savouries.