Tuesday, June 19, 2007

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

1 butternut squash
4-5 cloves of garlic (your preference)
chicken/veggie stock of choice
1 cup of whole milk
1/2 tsp. nutmeg
kosher salt & pepper to taste
1 tbsp. olive oil

Preheat oven to 375.

Cut butternut squash in half the lengthwise. Take out the seeds. Place garlic cloves in the cavity.

Pour olive oil, kosher salt, pepper over the pulp side, then place face down in an oven proof dish.
stick in oven for at least 35 minutes or until the flesh pulls away from the skin.

Remove from oven and when it's cool enough to handle peel the skin away, take the garlic out of the skin, mash the garlic up, put the garlic and squash into a pot.

Add a cup or so of milk and chicken broth/veggie broth to desired thickness. Then, use an immersion blender to make it a puree. Bring it to a simmer, adjust seasonings (add nutmeg) and voila! the easiest yummiest soup ever.

1 comment:

katiez said...

I brought the butternuts up from the garden yesterday - 6 nice ones and 2 punes... soup coming up!