3 pounds squash peeled, cubed 1inch chunks
1 cup Spanish onions ¼ inch dice
2 teaspoons of salt
1 teaspoons of white pepper
1 quart of heavy cream
½ quart of water
3 tablespoons cinnamon
2 tablespoons of cumin
2 tablespoons canola oil
Add oil to a large pot, medium high heat, add onions sauté until tender, add squash mix well, add heavy cream, water, salt, and pepper, bring to a boil, turn to low heat and simmer for an hour plus. Squash should be soft, add cinnamon and cumin and puree in a blender or a burr mixer.
Top with goat cheese and cinnamon sugar croutons
