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1.
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Heat oven to 400 degrees.
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2.
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Cut squash in half lengthwise.
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Discard pulp and seeds.
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Using 1 teaspoon of the butter, butter the cut sides and pulp cavity of the squash.
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Place squash cut side down on a cookie sheet that has sides.
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(A jelly roll pan or a cake pan will also work.
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I like to use tinfoil as a liner to make clean up a little better.
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3.
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Place in oven for 50 - 70 minutes or until skin of squash is dark brown.
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The skin can be slightly charred but not too much or it will be hard to separate the flesh from the charred bits.
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Cool until easy to handle.
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4.
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While squash is cooling caramelize onion in butter.
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To caramelize: Use medium heat until onions are translucent then turn heat to low.
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Watch closely stirring more often as onions become more brown.
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Continue cooking onions until they have reached a rich golden brown.
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The slower you cook the onions the sweeter they will be, which is the goal.
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5.
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Scrape flesh away from skin.
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Discard skin.
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Place flesh into blender or food processor along with 1 cup milk and the caramelized onions and butter.
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6.
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Blend until very smooth.
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Add broth and blend til combined.
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Transfer to a pot.
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7.
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Reheat over low heat, stirring every couple of minutes.
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Add more milk until desired texture is reached.
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Serve in heated bowls.
