I bought a box of butternut squash from a local farm and with the weather cooling down, I knew soup was going to be a welcomed meal. I didn’t follow a recipe so I thought I’d share my creating with you and I hope you try it out and enjoy it as much as we did!
Here’s what I did:
- 1 large squash cut in half length-wise and remove seeds
- 1 large onion peeled and cut in half
- about 1/4 cup or more of Garlic cloves peeled – I used my own homegrown garlic as well as 2 large cloves of elephant garlic
- Olive oil
- Salt & Pepper
- Parsley – Chopped and added last
- 1 cup cream, milk or non-dairy milk such as coconut, almond or soy milk
Coat squash halves with oil, salt & pepper and lay cut side down on a foil lined baking pan. Do the same with the onion. Put all the garlic into a garlic baker, small covered baking dish or foil – drizzle with oil and close it. If foil and you have room, put the foil packet in the baking pan with the squash and onion; otherwise put the baker beside the baking sheet on the oven rack.
Bake all of it at 375° for about an hour and a half or until the squash is soft and cooked through.
*Meanwhile get your large saucepan ready with 8 cups of broth or water.
Remove all from the oven. Begin heating your broth while you remove the flesh from the butternut and add to the broth. Add all of the garlic and onion. Simmer for a few minutes, add salt and pepper and with an immersion blender, blend the soup until it’s smooth and creamy. Add the parsley & cream or milk and blend together.
Serve and enjoy!