creamy roasted garlic butternut squash soup
From callalily56 14 years agoIngredients
- 2 heads of garlic shopping list
- 1 tsp. extra virgin olive oil shopping list
- 1/4 cu. butter shopping list
- 2 cu. diced onions shopping list
- 3/4 cu. diced carrots shopping list
- 1/2 cu. diced celery shopping list
- 4 lbs. butternut squash, peeled, seeded, roughly chopped shopping list
- 6 cu. chicken broth shopping list
- 2 or 3 tsp. dried dill weed shopping list
- 2 tbsp. fresh chopped sage shopping list
- 1/2 cu. half and half or milk shopping list
- salt and pepper to taste shopping list
How to make it
- Preheat oven to 350 degrees
- 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.
- Meanwhile let butter melin in pot over medium heat.
- Saute onions, carrots and celery until the onions are translucent.
- Add squash, broth, sage and dill weed.
- Bring to a boil and reduce heat to medium low heat.
- Simmer for 25 Minutes or until squash is tender.
- Once the garlic has cooled, remove from skin and mash cloves.
- Stir into soup.
- Puree soup in blender or food processor in batches. Return to pot and stir in half and half.
- Season with salt and pepper to taste.
- 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.
People Who Like This Dish 3
- dollhead Mechanicville, US
- californiacook CA
- rosiek Waterloo, CA
- callalily56 Concord, NC
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