Roasted Butternut Squash Soup
by Ira Krizo
Serves: 4
Photo taken by Katie Silvari
Ingredients:
2 each - Butternut Squash
1/4 cup (60ml) - Olive Oil
1/4 - White Onion, chopped
2 tablespoons (30ml) - Chopped Garlic
3 tablespoons (45ml) - Dried Italian Herbs
about 3 cups (710ml) - Chicken stock (or store bought chicken broth)
to taste - Salt and Pepper
1 cup (240ml) - Heavy Whipping Cream
Procedure:
1. Peel, remove the seeds, and dice the squash to 1/2 inch (1cm) cubes.
2. Toss cubed squash with olive oil, onions, garlic, and dried Italian Herbs. Place a thin layer on a cookie sheet tray.
3. Roast at 450'F (230'C) until golden brown (cooked thoroughly when tasted).
4. Using a blender or food processor, puree the squash, adding chicken stock until desired consistency (being careful not to make it too watery).
5. Add pureed squash to sauce pan, add salt and pepper to taste, bring to boil, add cream, bring to boil, remove immediately from heat and serve hot (can also be served as a chilled soup on a hot summer day).
