Thursday, October 14, 2010

Roasted Butternut Squash Soup

1 butternut squash
4 cloves garlic
olive oil
salt and pepper
1 onion, finely diced
4 cups chicken stock
1/2 cup heavy cream
1 tsp fresh thyme

Cut butternut squash in half and remove seeds. Drizzle olive oil and sprinkle salt and pepper on halved butternut squash, and on the un-peeled garlic cloves. Place on a cookie sheet, cut side down, with garlic cloves in the "cavity" where the seeds were.

Bake at 375 degrees uncovered for 1 hour.

Remove Skin from squash, and peel garlic.

In a large pot, saute onion in 1 tbs olive oil until soft.

Add squash, garlic, thyme, and chicken stock to pot. Bring to a simmer, then either blend in batches in a blender or use an immersion blender to blend in the pot. Salt and pepper to taste, and add cream at the last minute.

**Variation: you can also add some chopped apple to the pot when you are sauteing the onion. It adds just a hint of sweetness.

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