Roasted Garlic Butternut Squash Soup
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- 3 pt
- butternut squash, unpeeled, halved and seeded
- large unpeeled onions
- 1 small
- garlic bulb
- 1/4 c
- olive oil, extra virgin of course
- 2 tsp
- dried thyme
- 3 - 3 1/2 c
- low sodium chicken broth or vegetable broth
- 1/2 c
- heavy cream
- 3 Tbsp
- minced fresh parsley
- 1/2 tsp
- 1/4 tsp
- freshly ground pepper
1Modern Method: Cut your squash into eight large pieces. Place in a 15 x 10 x 1 inch baking pan cut side up. Cut 1/4 in off the tops of your onion and garlic bulb. Place cut side up in baking pan. Brush with oil; sprinkle with thyme. Cover pan tightly and bake at 350° for 1 1/2 to 2 hours or until the veggies are nice and tender.
2Uncover and let stand until lukewarm. Remove peel from squash and onions; remove the soft garlic from the skins (I just squeeze it out). Combine the veggies, broth and cream. Puree in small batches in a blender or food processor until nice and smooth. Transfer to a large dutch oven. Add parsley, salt and pepper and heat through. Do not bring to a boil. This makes about 2 quarts of soup. Enjoy.
3Heath Method: Follow Step one but place on a trivet a round baking dish or pan and place in a Dutch Oven and bake for 1 1/2 to 2 hours changing your coals ever 20 minutes until your veggies are nice and tender
Next follow Step 2 but use a potatoe masher to break up the veggies, transfer to a hanging kettle and heat through adding your parsely, salt and pepper. Note: your soup will not be as creamy as the modern version but it is so yummy.