Roasted Butternut Squash Soup
From Cahoots Cookbook by Lisa Jones and Jim Subject
“This is a simple soup to make. In the fall I start craving winter squashes-whether they are in a soup, ravioli or pie. We have served this soup (as well as the Pumpkin Corn Chowder) at the J. Lohr Wine Center for their fall open house, and we had so many requests for the recipe we agreed to publish it in their newsletter. I like to serve it as an appetizer in a little teacup or demitasse cup as guests arrive; it helps “break the ice.” – Lisa Jones
- 1 head of garlic, trim top and peel off loose outer skin
- 1 onion, unpeeled and quartered
- 2 pounds butternut squash (about 1 squash), carefully cut into 8 pieces, seeds removed
- ¼ cup olive oil
- Salt and pepper to taste
- 2 teaspoons fresh thyme
- ½ cup cream
- 1-3/4 cups chicken stock, warmed
- Preheat oven to 325 degrees F (300 degrees convection).
- Place the garlic, onion and butternut squash on a baking sheet. Drizzle with olive oil and season with salt, pepper and thyme. Bake for about 60 minutes or until tender.
- Scrape squash off the skin, discard skin. Peel the onion and squeeze garlic cloves out of their skin. Puree in food processor with pan juices. Add puree to a 4-quart saucepan.
- Warm pan with puree over medium heat. Add cream and whisk in warmed chicken stock. Heat through. Season with salt and pepper