I've said it before and I'll say it again: I am obsessed with my blender. I mean deeply emotionally tied to this glorious producer of delightfulness. Its sleek blade has once again whipped up a masterful mush. Read on...
Roasted Butternut Squash Soup
- 2 medium sized butternut squashes, split in half lengthwise and salted
- 1 head garlic
- 1 onion, sliced
- 2 tbsp. + 1 tsp. olive oil
- 1 c. white wine
- 2 c. vegetable stock
- salt & pepper
Preheat the oven to 400 degrees.
With 1 tbsp. of the oil, grease a sheet pan and lay the salted butternut squash halves on the pan, skin side up. Bake for 45 minutes, until flesh is fork tender.
Cut off top part of head of garlic and sprinkle the exposed insides with 1 tsp. olive oil and salt. Wrap in foil and bake in oven with the butternut squash, also about 45 minutes or until very fragrant and audibly sizzling.
In a saucepan, cook the sliced onion on medium-low heat with the rest of the olive oil until soft and translucent. Then add the white wine, turn the heat up, and let the alcohol cook off and reduce. Next add the stock, bring to a boil and simmer for 15 minutes.
When the butternut squash and garlic is done roasting, remove from pan/foil and let cool. Scoop out the insides of the butternut squash and dump into blender. Squeeze the garlic pulp out of its skin and also put in blender. Now pour the stock mixture over the vegetables into the blender, cover, and puree until totally smooth. Wait a few seconds before taking off the cover to avoid getting hot squash splatter in the eyeball (trust me, it sucks).
Season with salt and pepper to taste and ladle into serving bowls. Garnish with crumbled goat cheese. (My pictured soup has a dollop of fresh chili curry on top - gives the soup a nice zing)