Roasted Squash and Garlic Soup

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Roasted Squash and Garlic Soup

 

The soup can be made a day ahead. It also freezes well.

 

4 heads garlic

2 large butternut squash at least 2 lbs. each

2 onions, peeled

8 cups homemade vegetable stock

1 tsp. salt

1 tsp. pepper

 

Cut top quarter off heads of garlic and wrap garlic in foil. Cut squash

in half lengthwise and discard pulp and seeds. Place squash, cut side

down, on baking sheet lined with parchment paper. Cut onion into

quarters and place beside squash.

Roast garlic and vegetables in a preheated 3500 F/1800 C oven for 45 to

60 minutes, or until very tender.

Squeeze garlic into food processor. Scrape out squash flesh and add to

processor with onions. Puree, adding a bit of stock if necessary.

Transfer vegetable puree to a saucepan and add stock. Bring to a boil

and simmer gently for 10 minutes. Add salt and pepper. Taste and adjust

seasonings.

Makes 10 to 12 servings.

 

 

A mother of 7, I need to lay down.

 

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