Creamy Butternut Squash Soup
Recipe - Frankston #713
Creamy Butternut Squash Soup
000
Ingredients
2 medium butternut squash, quartered and seeds removed
6 tablespoons extra virgin olive oil
4 cloves garlic, peeled
2 shallots, halved
Several sprigs fresh thyme
4 cups chicken or vegetable broth
1/2 to 1 tsp salt
1/2 tsp black pepper
1 cup heavy cream
Directions
- Preheat oven to 400° F. Place squash halves on a foil lined baking sheet. Rub with 3 tablespoons of oil and cook flesh side down for 30 minutes. Turn the squash over. Place the garlic on a small square of foil. Add 2 tablespoons of oil and close the foil over the garlic. Rub the remaining oil on the shallots. Add the garlic, shallots and thyme to the baking sheet with the squash. Roast for 30 minutes or until squash is cooked through and tender.
- Using a fork, scrape the flesh from the squash into a blender or food processor. Discard the skin. Remove the peel from the shallots and roughly chop. Add the shallots and garlic to the pan. Pull the leaves from the thyme and discard the stems. Add one cup of broth and puree until smooth.
- Pour ingredients into a saucepan and add remaining broth. Bring to a simmer over medium heat. Add salt and pepper and cook for 10 minutes, stirring occasionally. Taste for seasoning and make adjustments. Add the cream and stir to combine. Serve with an additional drizzle of cream on top of each bowl. Use a toothpick to create a swirl with the cream. Garnish with additional thyme and serve with toasted baguette slices.
Prep Time
Cook Time
Servings
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Makes 0 servings
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Brookshire's Extra Virgin Olive Oil - 51 Fluid ounce
$23.49$0.46/fl oz
Not Available
Not Available
Not Available
Brookshire's Chicken Broth - 32 Ounce
$2.39 was $2.69$0.07/oz
Brookshire's Table Salt - 26 Ounce
$0.99$0.04/oz
Brookshire's Black Pepper, Ground - 3.1 Ounce
$3.59 was $3.99$1.16/oz
Not Available
Directions
- Preheat oven to 400° F. Place squash halves on a foil lined baking sheet. Rub with 3 tablespoons of oil and cook flesh side down for 30 minutes. Turn the squash over. Place the garlic on a small square of foil. Add 2 tablespoons of oil and close the foil over the garlic. Rub the remaining oil on the shallots. Add the garlic, shallots and thyme to the baking sheet with the squash. Roast for 30 minutes or until squash is cooked through and tender.
- Using a fork, scrape the flesh from the squash into a blender or food processor. Discard the skin. Remove the peel from the shallots and roughly chop. Add the shallots and garlic to the pan. Pull the leaves from the thyme and discard the stems. Add one cup of broth and puree until smooth.
- Pour ingredients into a saucepan and add remaining broth. Bring to a simmer over medium heat. Add salt and pepper and cook for 10 minutes, stirring occasionally. Taste for seasoning and make adjustments. Add the cream and stir to combine. Serve with an additional drizzle of cream on top of each bowl. Use a toothpick to create a swirl with the cream. Garnish with additional thyme and serve with toasted baguette slices.