BUTTERNUT SQUASH SOUP WITH ROASTED GARLIC
When roasting the butternut squash and garlic, use a parchment-lined baking tray for easy cleanup.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
- Season the squash with salt and pepper and tuck 2 sprigs of thyme into each cavity. Place, cut side down, on the baking sheet and roast until fork-tender, about 40 minutes.
- When the squash is cool enough to handle, discard the thyme; peel the squash and coarsely chop. Combine the squash, garlic, and 1/2 cup of the chicken stock in a food processor and puree until smooth.
- Add the remaining stock gradually until the mixture forms a very loose puree. Season the soup with salt and pepper.
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naseeb subani
[email protected]I've made this soup several times now and it's always a hit with my family and friends. It's so easy to make and always turns out delicious.
Chris Johnson
[email protected]Yum!
Nazmul hasan Roton
[email protected]This butternut squash soup with roasted garlic is absolutely divine! The roasted garlic adds a lovely depth of flavor that complements the sweetness of the squash perfectly.