Butternut Squash Soup with Roasted Garlic
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- Yield Serves 4
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Ingredients
- 1 large butternut squash, halved and seeded
- Kosher salt and freshly ground black pepper
- 4 sprigs of fresh thyme
- 4 large cloves of Roasted Garlic
- 1 cup warm Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned
Directions
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Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
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Season the squash with salt and pepper and tuck 2 sprigs of thyme into each cavity. Place, cut side down, on the baking sheet and roast until fork-tender, about 40 minutes.
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When the squash is cool enough to handle, discard the thyme; peel the squash and coarsely chop. Combine the squash, garlic, and 1/2 cup of the chicken stock in a food processor and puree until smooth.
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Add the remaining stock gradually until the mixture forms a very loose puree. Season the soup with salt and pepper.
Didn't have garlic cloves, added 1 1/2 tsp. of crushed garlic. Simmered the garlic and stock with 1 cup corn kernels for added texture to the soup. Was very satisfying on a chilly, rainy day!
Can this soup be frozen?