Wednesday, January 25, 2012

Butternut Squash Soup

I found this recipe on the internet. The author, which I don't remember, said it was adapted from Canadian Living magazine recipe. I liked how easy this recipe was. You roast the squash, onion and garlic on the same pan. All those roasted ingredients add a nice flavour.


1 butternut squash
1 medium onion
1 head of garlic
1/2 cup olive oil
4 cups (1L) low sodium chicken broth
4-5 sprigs fresh thyme (or 1/2 tsp dried thyme)
1/2 tsp ground sage
Salt a pepper to taste
1/2 cup 35% cream or half and half
Sunflower seeds and chives to garnish

  1. Preheat the oven to 400 F. While oven is heating, slice squash in half and scoop out seeds with a spoon (you’ll need a good knife to slice squash). Place cut side down on baking sheet. Peel onion and slice it in half. Place on baking sheet; season with salt and pepper then drizzle with most of olive oil.
  2. Slice top off garlic head then place it on a small piece of foil. Drizzle with remaining oil, wrap in foil and place on baking sheet. 
  3.  Roast for 45 to 50 minutes until squash is soft (poke it with a fork to test). Let squash cool slightly, and then scoop out flesh into a medium pot along with the onion. Unwrap garlic and squeeze it into pot (cloves should slide right out).
  4. Add chicken broth, thyme, sage, salt and pepper. Bring to a boil then simmer for 20 minutes, stirring occasionally. Let soup cool then puree in a blender or with an immersion blender.
  5. Stir in the cream and serve garnished with sunflower seeds and chopped chives.

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