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Roasted Butternut Squash Soup Recipe

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This recipe for Roasted Butternut Squash Soup is from SHC Soup Supper Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp. of Olive Oil
1 large Butternut Squash, halved and seeded
3/4 tsp. salt
1/4 tsp. freshly ground pepper
6 cloves garlic
2 bay leaves
3/4 tsp. of thyme
3 tbsp. of butter
1 larger yellow onion, chopped
4 c. chicken or vegetable stock
1/4 c. heavy cream
Directions:
Directions:
Preheat oven to 375°F.
Line a rimmed baking sheet with parchment paper.
Rub olive oil over the cut side of the squash and season with thyme, ¼ teaspoon of the salt and 1/8 teaspoon of the pepper.
Place squash cut side down on the pan.
Tuck the garlic cloves, 1 tablespoon of the butter and 1 bay leaf under each cavity of the squash.
Roast the squash for 50-60 minutes, until soft and caramelized. Remove from the oven and let cool.
Reserve the garlic cloves.
Scoop the butternut squash flesh from the skin, coarsely chop, and set aside.
In a soup pot over medium-high heat, melt the remaining butter.
Add the onion and sauté the onion until they brown, about 7 to 10 minutes.
Add the roasted butternut squash, the roasted garlic cloves the remaining salt and pepper and sauté until squash begins to caramelize, about 5 to 7 minutes.
Add chicken stock and bring to a boil then decrease temperature and let simmer for 15 minutes.
Puree the soup until smooth with a handheld blender or in a food processor.
Stir in the cream.
Serve.
Personal Notes:
Personal Notes:
If Butternut Squash is not in season I have made this with sweet potatoes and carrots instead.

 

 

 

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