There was an error in this gadget

Thursday, February 3, 2011

The Word makes me think of this....Roasted Garlic and Butternut Squash Puree Soup

After trying something new, have you ever wondered why you haven't been eating it all of your life?  I mean really, I'm sad because I ate the last little bit of this at lunch today.  I had never had butternut squash anything, ever, but if you ever watch any cooking shows or look through any winter recipe magazines, butternut squash seems to be a pretty popular ingredient and especially in soups.  Needless to say, I decided to give the butternut squash a spin.  I took a couple of different recipes, added my own ideas and twisted the others a little and came up with my own roasted garlic and butternut squash puree.  This one is at the top of my list for taste and ease of prep.

1 medium butternut squash
1 medium white onion
1 whole head of garlic
4 cups chicken stock
4 tbsp. organic butter
Salt, pepper, cayenne pepper, cumin, chili powder
Sour cream and chopped green onion for garnishing

Start out by chopping up the butternut in to large hunks, skins on but throw the seeds out. (Unless you want to toast them and sprinkle them on top of the soup - shoot! why didn't I think of that?)  Preheat the oven to 400 degrees.  Place the chunks in a large baking pan and add about 1.5 inches of water.  Wrap your garlic head up in tin foil and place that and the pan of squash in the oven for about an hour.  While that is roasting, saute the white onion in a pan with extra virgin olive oil or butter until the onion is soft.  Now, if you have any friends, call them up and tell them to stop by the store and grab some wine and come on over for soup, wine, and movie night. If you have kids you must send them off somewhere else at this point, but if you have dogs then you don't have to do anything.  If you don't have friends then open the oven every few minutes and have a conversation with the butternut squash about how wonderful it will be to have it all to yourself and.....OK, by now it has been an hour and you can take the squash and garlic out of the oven.  If you don't mind searing hot squash on your hands then don't let it cool for a few minutes.  Get out a soup pot and a food processor.  Puree the squash along with the liquid left in the pan, garlic (just remove each little clove from the little skin pouch and toss 'em in), and onion all together - and don't worry if you still have a few chunks of squash in your puree - it is good that way!!  Place the pureed mixture in the soup pot along with the chicken stock and butter and bring it up to medium heat.  Add about 1-2 tbsp cumin, 1 tbsp chili powder, 1 tbsp cayenne (less if you don't like so much kick) and salt and pepper it all to taste.  Let it simmer for as long as you like and serve with a dollop or two of sour cream with some chopped green onion - wipe the drool off your keyboard now.  Enjoy!!

As always, gluten free


  1. I did not realize this soup would be red; is it the spices that make it red or the butternut squash?
    Looks good!

  2. The butternut squash is pretty orange - maybe the light in the picture makes it look red, but it is actually more of a pumpkin color.