[recipe] Butternut Squash Soup with Roasted Garlic

[Guest guest]

This soup takes a bit of time, but it is as simple as

cut, brush, cover, bake and puree. There are two hours

of baking time to enjoy doing something else, like a nice

relaxing cup of tea. The aroma of the roasting onion

and garlic is divine. A great soup to make on a cool day.

 

Butternut Squash Soup with Roasted Garlic

 

3 lbs. unpeeled butternut squash, halved and seeded

2 large unpeeled onions

1 small garlic bulb

1/4 cup olive oil

2 Tbs minced fresh thyme or 2 tsp dried thyme

3 to 3 1/2 cups vegetable broth

1/2 cup whipping cream

3 Tbs minced fresh parsley

1/2 tsp salt

1/4 tsp pepper

Fresh thyme sprigs, optional

 

Cut squash into eight large pieces. Place cut side up

in a 15x10x1 inch baking pan. Cut 1/4 inch off tops

of onions and garlic bulb ( the ends that come to a

closed point). Place cut side up in the baking pan.

Brush with oil and sprinkle with thyme. Cover tightly

and bake at 350 degrees for 1 1/2 to 2 hours or until

vegetables are very tender. Uncover and let stand

until lukewarm. Remove peel from squash ans

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 peper;

heat through (do not boil). Garnish with a sprig of

thyme if desired.

Yield: 8 servings

 

~ PT ~

 

No amount of ability is of the slightest avail without honor.

~ Andrew Carnegie