Recipe of the Day (#ROTD)
Butternut Squash Soup is a keeper. This recipe is easy and so good you may even convert the people that don’t like squash soup (I did).
- 1 large butternut squash~peeled, cut into large chunks
- 1 onion chopped
- 1 bulb of garlic
- 4 carrots peeled and chopped
- Olive oil
- 64 oz of chicken stock
- 1 T Better than Bouillon
- 1 pint of half & half
Preheat the oven to 350°
In a large bowl place all the peeled and cut butternut squash and carrots~drizzle with 1/4 cup of olive oil, 1T of salt and 1/2T of pepper then toss together.
Next, take the bulb of garlic and slice the entire top off leaving all the individual garlic cloves exposed. Place the bulb on top of a piece of tin foil, drizzle with enough olive oil to coat the top and sprinkle with salt. Wrap the bulb of garlic with the edges of the foil to make a small tent or pouch and place the pouch on the corner of a sheet pan.
Spread the olive oil coated vegetables on the same sheet pan and roast in the oven for 25 minutes. Check the vegetables for tenderness with a fork. If the vegetables are not fork tender keep them in the oven for another 10 minutes. Keep checking until the fork can easily press through the vegetables. Take the sheet pan out of the oven and let cool slightly.
Meanwhile, heat a stock pot to medium hight heat and drizzle in 2-3T of olive oil and add chopped onions, the tablespoon of better than bouillon, and stir. Add in the roasted vegetables and squeeze the roasted garlic right into the pot as well. Stir all the ingredients together and add more salt and pepper if needed. Add the chicken stock and stir. At this point turn down the heat to medium low heat.
Take an immersion blender and blend the mixture until smooth.
Finally, add the half & half and stir. At this point taste the soup for seasonings and add more salt and pepper if necessary.