Roasted Butternut Squash Soup

Ingredients

- 1 medium squash

- 6+ cloves garlic

- yellow onion

- extra virgin olive oil

- fresh thyme sprigs

- 4 cups chicken stock

- salt & pepper

- 1/4 cup 1/2 and 1/2 or heavy cream (optional)

Directions

Preheat the oven to 375 degrees. Cut squash in half length-wise and scoop out the seeds. Place on baking sheet, and fill empty cavities with at least 3 cloves garlic and 2-3 thyme sprigs each. Then drizzle halves with olive oil and sprinkle with salt and pepper. Carefully flip the squash over on its belly so the cut side is down, being careful to keep the garlic and thyme underneath. Roast for about one hour, until it's nice and tender and caramelized (you can check this with a fork - if it sinks into squash with ease, it's done!).

Meanwhile, in a medium pot on medium heat, sauté the onion in a tablespoon or two of oil until it begins to brown. Once the squash is finished roasting, remove it from the oven and allow it to cool for a bit. Put garlic aside and toss the thyme. Scoop out the squash flesh from the skin (be gentle, because the skin tears super easily). Dump squash and reserved garlic into the pot with onion, and turn up the heat a bit, allowing the squash to caramelize a bit. Break up the squash with a spoon and stir it so it doesn't stick to the pot.

After the squash is nicely caramelized, add the chicken stock to the pot. Stir, and allow it to simmer for 10-15 minutes. Using an immersion blender, puree until smooth. Remove from heat and add 1/2 and 1/2, if you're using it! Taste, and add salt & pepper as needed. You can also add 1/2 and 1/2 or greek yogurt or heavy cream to make it a bit creamier! Enjoy!

Blessings to A Daily Something.

Photos by Anna Clair Photo