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Gallery Butternut Squash Soup with Roasted Garlic Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1 large butternut squash, halved and seeded Kosher salt and freshly ground black pepper 4 sprigs of fresh thyme 4 large cloves of Roasted Garlic 1 cup warm Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned
Gallery Butternut Squash Soup with Roasted Garlic
Recipe Summary Servings: 4
Gallery
Butternut Squash Soup with Roasted Garlic
Butternut Squash Soup with Roasted Garlic
Butternut Squash Soup with Roasted Garlic
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1 large butternut squash, halved and seeded Kosher salt and freshly ground black pepper 4 sprigs of fresh thyme 4 large cloves of Roasted Garlic 1 cup warm Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned
Directions
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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All Reviews for Butternut Squash Soup with Roasted Garlic
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All Reviews for Butternut Squash Soup with Roasted Garlic
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
