Tuesday, September 8, 2009

Roasted Butternut Squash Soup

This is prefect rendition of a fall recipe, and it makes your house smell awesome while the vegetables are roasting. The roasted garlic is one of the star flavors of this recipe. This soup is also easy to make ahead, and then heat in a saucepan right before you want to serve it.

I am also sharing this at Mouthwatering Mondays, stop over there to check out the yummy recipes!

Roasted Butternut Squash Soup
Makes 8 servings (2 quarts)

3 pounds unpeeled butternut squash halved and seeded
2 large unpeeled onions
1 small garlic bulb
1/4 cup olive oil
2 teaspoons dried thyme
3 cups chicken broth
1/2 cup heavy cream
3 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper

Cut squash into eight large pieces. Place cut side up in a 15 in x 10 inch x 1 inch baking pan. Cut 1/4 inch off top of onions and garlic bulbs (the end that comes to a closed point). Place cut side up in a baking pan.

Brush with oil; sprinkle with thyme. Cover tightly and bake at 350ยบ for 1 1/2-2 hours or until vegetables are very tender.

Uncover and let stand until lukewarm. Remove peel from squash and onions; remove soft garlic from skins.

Combine vegetables, broth and cream. Puree in small batches in a blender or food processor until smooth; transfer to a large saucepan. Add parsley, salt and pepper; heat through (do not boil). Garnish with thyme if desired.

Easy Cooking | Simple Cooking 

1 comment:

  1. I love roasted butternut squash! I bet this soup is delicious. :-)