Sunday, November 23, 2008

Butternut Squash Soup, Hold the Cream Please!

Everybody wants a recipe for butternut squash soup that does not need cream. This is a good one.

Butternut Squash, Sage & Roasted Garlic Soup

1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 cups chopped onions
2 tablespoons chopped fresh Italian parsley
2 teaspoons chopped fresh sage
4 cups 1/2-inch cubes peeled seeded butternut squash
1 1/2 teaspoons coarse sea salt
2 - 4 garlic cloves, roasted
5 to 6 cups of chicken (or vegetable) stock

Start out by roasting some garlic in the oven at about 400F. I love roasted garlic, so I just go ahead and roast a whole damn head of garlic, and then save the rest for another dish (garlic bread?) It roasts in about 20 minutes. While the garlic is roasting, melt butter with oil in large pot over medium-high heat. Add onions, parsley, and sage; sauté until onions are softened, about 5 minutes. Add squash and coarse salt; sauté until squash softens and onions are golden, about 6 minutes. Add roasted garlic (to taste) by cutting one end of a clove and squeezing out the garlic paste; stir 1 minute. Add 5 cups stock; bring to boil. Reduce heat, cover, and simmer until squash is very soft, about 25 minutes. Cool slightly. Working in batches, puree soup in blender, allowing some texture to remain. Return soup to pot. Thin with stock if the soup is too thick for your tastes. Season with pepper and more salt. Serve with roasted pepitas, yogurt or sour cream, and a handful of chopped parsely. I also like to add droplets of sriracha sauce to mine.

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