Recipe

Roasted Garlic And Butternut Squash Soup Recipe

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Ingredients

Directions

Step #1 Preheat oven to 375.
Step #2 Line a cookie sheet with foil wrap.
Step #3 Brush cut side of squash & garlic cloves with oil.
Step #4 season this with salt & pepper.
Step #5 Place the squash cut sides down on the sheet, tucking the garlic cloves & thyme into the squash cavities.
Step #6 Roast about 45 mins.
Step #7 Meanwhile, place the potato in a medium saucepan & fill with enough water to cover by 1 inch.
Step #8 Bring to a low boil & cook this until tender, about 15 mins Drain & set aside.
Step #9 When the squash is cool enough to handle, remove & discard the peel & the thyme.
Step #10 Cut the squash into large pieces.
Step #11 In a mixer, working in batches, puree the squash, garlic, potato & chicken broth.
Step #12 Spice up with salt & pepper.
Step #13 In a medium saucepan, heat the soup over medium-low heat until warmed through.
Step #14 Divide among 4 bowls & top this with yogurt, onions & parsley.
Enjoy the Roasted Garlic & Butternut Squash Soup recipe

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