3 whole butternut squashes (the stem and skin are very tough)
1 stick of butter
1/2 C AP flour
4 C chicken stock (organic, free-range, low sodium, if possible)
garlic (to taste)
rosemary (to taste)
cumin (to taste)
thyme (1 t at the most)
coriander (1t at the most)
black pepper (to taste)
sea salt (to taste)
So, as I said, with some of my recipes it's a bit tough since I don't measure, but I think you'll get the gist. Once the squash is roasted (per above instructions, 45 min-1 hr, until fork tender), let cool and scrape flesh into large bowl.
Start the roux: In a large pot, melt the butter, add the flour and cook for a minute, then add the chicken stock. (I used to add a little cream, but I already got in trouble with the wifey for adding the butter...). Then add the squash and spices to taste. At this point it's basically done, just taste and add spices as necessary. It will store for a week or so in the fridge, but if your family is like mine, it won't last too long.
Here's a little photographic proof:
|From an extra large batch I made.|
Here's a little fun fact. We're trying to cook a bit healthier so I substituted the butter for coconut oil (while butter is a thousand times better than margarine, a little goes a long way, and it's better from grass fed cows which can get a bit pricey). Anyway, it turned out good, the coconut seemed to pair well with the squash.