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
- 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.
- 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.
- 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).
- 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.
- Stir in the cream and serve garnished with sunflower seeds and chopped chives.
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.