Creamy Roasted Garlic Butternut Squash Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 1216 |
|
This is a wonderful creamy soup for the cold nights. My family loves it. Hope you do too. Ingredients:
2 heads of garlic |
1 tsp. extra virgin olive oil |
1/4 cu. butter |
2 cu. diced onions |
3/4 cu. diced carrots |
1/2 cu. diced celery |
4 lbs. butternut squash, peeled, seeded, roughly chopped |
6 cu. chicken broth |
2 or 3 tsp. dried dill weed |
2 tbsp. fresh chopped sage |
1/2 cu. half and half or milk |
salt and pepper to taste |
Directions:
1. Preheat oven to 350 degrees
2. Cut garlic heads in half crosswise. Rub cut surfaces with olive oil and put them back together. Wrap in foil and bake 30 to 40 minutes or until tender. Remove from oven and cool.
3. Meanwhile let butter melin in pot over medium heat.
4. Saute onions, carrots and celery until the onions are translucent.
5. Add squash, broth, sage and dill weed.
6. Bring to a boil and reduce heat to medium low heat.
7. Simmer for 25 Minutes or until squash is tender.
8. Once the garlic has cooled, remove from skin and mash cloves.
9. Stir into soup.
10. Puree soup in blender or food processor in batches. Return to pot and stir in half and half.
11. Season with salt and pepper to taste.
12. When serving this I sprinkle some dill over soup and add a spoon of sour cream in the center of the bowl. Makes a pretty presentation.
|
|