It is cold today. Very cold. On cold days like this, the only solution is a hot bowl of soup, a warm blanket, and a good book. The kids and I plan to cuddle up and spend the evening reading and eating yummy soup.
We love this butternut squash soup, and I hope you do too. Sometimes I add a little extra organic chicken/vegetable Bullion to add more flavor… and sometimes I just enjoy the yummy flavor of this fantastic soup.
Butternut Squash Soup
from Cafe Zupas
3 1/2 cups roasted butternut squash [about a 3-4 lb squash pre-roasted}
4 cloves garlic
salt and freshly ground black pepper
4-6 shallots, diced
4 cups chicken stock or vegetable stock
1/2 cup organic heavy cream or soy creamer
1 tbsp fresh thyme
Drizzle olive oil and sprinkle salt and pepper on halved butternut squash, and un-peeled garlic cloves. Place cut side down on a cookie sheet. Bake at 375 degrees uncovered for 1 hour.
Remove Skin from squash, and peel garlic.
In a large pot, saute/sweat shallots in 1 tbsp olive oil over medium, medium low heat until soft.
Add squash, garlic, thyme, and chicken stock/vegetable stock to pot. Stir then blend in batches in a blender and place blended soup in a new clean pot. Salt and pepper to taste, add heavy cream and warm soup through.