butternut squash soup …

October 14, 2010

With fall being officially here, all I want to eat is soup!  It’s a good thing that I could eat soup everyday.
I love this butternut squash soup!  With so many great vegetables in season right now, butternut squash is a great option and is packed with vitamins and nutrients.
This soup is easier than most butternut squash soup recipes, because you roast the butternut squash, saving time not having to peel or cube it.
Check out the recipe below!
{Roasted Butternut Squash Soup}
serves 4
3 1/2 cups roasted butternut squash [about a 3-4 lb squash pre-roasted}
4 cloves garlic
olive oil
salt and freshly ground black pepper
4-6 shallots, diced
4 cups chicken stock or vegetable stock
1/2 cup heavy cream
1 tbs fresh thyme
Drizzle olive oil and sprinkle salt and pepper on halved butternut squash, and un-peeled garlic cloves.  Place cut side down on a cookie sheet.
Bake at 375 degrees uncovered for 1 hour.
Remove Skin from squash, and peel garlic.
In a large pot, saute/sweat shallots in 1 tbs olive oil over medium, medium low heat until soft.
Add squash, garlic, thyme, and chicken stock to pot.  Stir then blend in batches in a blender and place blended soup in a new clean pot.  Salt and pepper to taste, add heavy cream and warm soup through.
Serve with crusty bread!

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