Butternut Squash Soup

Nick had asked several times for us to try a butternut squash soup. We had mainly been making our butternuts by roasting them whole and stuffing. Butternut squash soup is actually similar to roasting them and pureeing. I like that I can prepare the puree the night before or during the day and then reheat later when we are ready to eat. I serve with cheese, bread or croutons. You can also play with different spices, such as, cinnamon, nutmeg or cumin.

Prep Time: 1 Hour | Cook Time: 20 Minutes

Ingredients:

• 1 3-4lb butternut squash

• 1 medium onion

• 1 head of garlic

• 2 tbsp olive oil

• 1 tsp sea salt

• 1/2 tsp black pepper

• 1 tsp fresh chopped sage

• 1 tsp fresh thyme leaves

• 3 cups vegetable stock (chicken stock or water also works)

• 1/2 cup heavy cream

Directions

1. Preheat oven to 425 (you may want to line your baking sheet with parchment paper)

2. Cut your butternut squash in half and remove the seeds

3. Cut your onion into four large pieces

4. Cut the top off your head of garlic, sprinkle with a little olive oil and wrap in a piece of foil

5. Arrange your vegetables on the baking sheet, coat them with your olive oil and sprinkle with salt, pepper, sage and thyme

6. Bake for 45 minutes or until you can pierce the flesh of the squash with a fork

7. Allow the vegetables time to cool

8. Remove flesh from the squash and remove skin from the garlic

9. Place squash, garlic, onions and stock in a blender and puree until smooth (you could also place in a large pot and use an immersion blender)

10. Cook soup over low heat until heated through, stir in the cream and then season with extra spices to taste