Roasted Butternut
Squash Soup
Ingredients:
2 1/2 – 3 lbs of Butternut Squash
Olive Oil
1 head of fresh Garlic
2 Yellow Onions, sliced thin
5c of Vegetable or Chicken Broth
Directions:
Preheat the oven to 375 degrees. Oil a baking sheet.
Split the squash in half. Rub olive oil on the inside flesh and
the outside skin. Lay each half flesh side down and pierce the outside
a few times with the tines of a fork.
Drizzle the head of garlic with olive oil and wrap with foil.
Place both the squash and the garlic in the oven for about 40 minutes.
In a medium skillet, warm a few tablespoons of oil and add the
sliced onions. Over medium heat, stir occasionally allowing the
onions to soften, but not browning.
When the squash is tender, discard the seeds and scoop the flesh
into a blender or food processor. Add the caramelized onions and
half of the roasted garlic cloves. Add broth and puree until smooth.
(This may need to be done in two batches). Pour the pureed soup
into a saucepan and reheat. Season with salt and pepper and serve.
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