This is very delicious.

Ingredients

• 1 butternut squash, around 1-1 1/2 lbs, peeled, seeded, and cubed (cubes don’t need to be perfect, just keep them similarly sized)
• 3 cippolini onions, peeled and quartered
• 1 1/2 tbsp olive oil
• 1 clove garlic, minced
• 1/4 tsp ground cloves
• 1/4 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/2 tsp black pepper
• 1/2 tsp ground ginger
• 2-3 cups chicken or vegetable stock
• pinch of kosher salt
• 1 clementine (or about 1/4 cup of orange juice if clementines aren’t available)

Preheat oven to 400F.

Place the cubed squash, cippolini onion quarters, and garlic in a roasting pan or baking pan. Pour in olive oil and toss well to coat. Add the cloves, cinnamon, cardamom, pepper, and ginger and toss again to make sure vegetables have seasonings as evenly as possible. Place baking pan in the oven and let roast for 40-50 minutes, or until veggies are soft and golden or until you’re fucking sick of watching the NY Giants flail like drunks.

Scrape all the veggies and oil into a pot - try to get up any bits of onion or squash that have browned and maybe stuck to the pan as they have good flavor (add some stock to the baking pan if necessary to scrape up). Add stock to cover the veggies - it’ll be somewhere between 2 and 3 cups but use your judgement. Bring mixture to a boil and remove from heat.

Now, take your trusty immersion blender (GOD damnit, if you haven’t bought this yet, please unfollow me because what have I been telling you?) and blend to a fine puree. Quarter the clementine and squeeze the juices into the puree (or add the OJ if you can’t find a clementine) and mix well. Add salt to taste and serve hot.