3.5 lbs but sq
olive oil for brushing sq
4 C thinly sliced onions
1 T butter
2 T olive oil
3Cchicken stock
1C heavy cream
1.5 t chopped parsley
.5 t chopped fresh sage
.5 t chopped fresh rosemary
.5 t chopped fresh thyme
1t sherry vinegar
kosher salt and pepper

Preheat over to 400. Cut squash in half and scoop out seeds. Brush the cut edges lightly with oil and place cut side down on a baking sheet. Roast the squash until very soft, about an hour and 15 min. remove from the oven When cool enough, scoop the squahs meat from skin. Set squahs aside

While sq. roasting, carmelize the onions. Melt the butter with oil in a large saute pan over med/low heat. Add onions and saute slowly about 25 to 30 minutes stirring occasionally until onions are soft and uniformly golden brown. set aside

In food Processor puree the squahs, onions and 1 C of the chicken stock until smooth. Trf the puree to large pot. Add remaining 2 C of stock and heat the soup to a simmer whishking a few times. Add the cream, chopped herbs and the sherry vinegar. Season to taste with s and p. serve hot with a swirl of thyme creme fraiche.

.5 C creme fraiche
2 t chopped fresh thyme
s and p

mix all ingredients in a small bowl with whisk until smooth season to taste with s and p.