Roasted Butternut Squash Soup

Sometime back during my prime years ;) , I used to be a soup and salad freak. I still enjoy having them but I have become too lazy to make one, but when I do so ; its roasted butternut squash soup.

Although Butternut squash is a type of winter squash, I find it available at the grocery store almost the whole year through. It has a sweet, nutty taste similar to that of a pumpkin. 

I am not a really big fan of pumpkin but I must admit that  I do love the butternut squash because it is different, it has its own 

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The whole concept of roasting is adapted from the Mediterranean style of cooking. The roasted garlic gives this soup a very unique and prominent flavors. Its perfect for during the Thanksgiving holidays but definitely anytime of the year if you have access to it.

The quantities of the ingredients are not so accurate due to the nature of the recipe.

Serves 6

Ingredients:

2 pounds butternut squash
1 white or yellow onion
1 bulb garlic
3 cups chicken stock
2 cinnamon sticks
2 Tbls butter
1/4 cup half & half or heavy whipped cream, or milk



Method:

Set the oven on broil.

Slice the butternut squash into big chunks of equal sizes. Cut the onion into quarters. 

Wrap the whole garlic bulb with aluminum foil.

Place all the above in a tray and sprinkle/spray with some olive oil and put it the oven to roast for 8 to 10 mins on each side ( please do not burn them)

Once they are done, let them cool and peal the butternut squash and garlic.

Place the peeled squash and the onions and garlic in a heavy stock pot , add some chick stock ( or water with bouillon) , cinnamon sticks and butter. Bring it to boil and reduce the heat to simmer for about 10-15 mins.

Remove the mixture from heat, let it cool. Put in the blender or food processor and blend it to a smooth paste/puree.

Place the puree back in the pot on low heat , add heavy cream or half&half or milk.

Stir well to ensure all the cream is well combined, ( do not boil )

Serve hot/warm with your favorite toast or meal