Even if you don't care for butternut squash, you will LOVE this soup. It is so flavorful and filling, perfect for a cold, rainy day! An added benefit is that it is so healthy and nutritious, no butter or cream added.
Here's what I did.
Heat oven 350 F
Slice one large butternut squash in half. In the pocket of one half put three small shallots, or one small onion quartered. In the pocket of the other half put three or four whole garlic cloves (more or less garlic per taste~~I used four) Drizzle olive oil over the onion and garlic, salt and pepper (I used white pepper) to taste.
Roast the squash for about 1 1/2 or until fork tender. After squash has roasted, heat 2 cups NS (no salt) chicken broth (I keep a stock pile of chicken broth in the freezer. Whenever we have chicken, I make broth from the bones, carrots, celery and onions and freeze it. Perfect!)
Scoop out the squash and add to the broth, along with the roasted onions and garlic. For seasoning I used salt and white pepper (I like the white pepper it adds a little spicy flavor that I love), winter savory, rosemary and herbs de provence, but if you don't have that, you can use whatever herbs you prefer like basil, parsley, oregano, etc.
Cook to boiling. Using a hand held emulsion blender, break up all the chucks of squash, onions and garlic until it is smooth and creamy. Serve with a dollop of goat cheese, sour cream or plain yogurt. SO GOOD.
Let me know if you try it. ENJOY
