Butternut Squash and Roasted Garlic Soup

Adapted from 2005 Farmers’ Almanac. Very fall color and taste. Good with quiche or savory buns.
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2 bulbs of garlic, bottoms sliced off
4 tbsp. extra-virgin olive oi
2 tbsp. butter
1 medium onion, chopped
1 medium butternut squash, peeled and cut into large pieces
1⁄4 cup white wine
6 cups chicken stock
Salt and pepper to taste
Crème fraîche (optional)

Coat garlic bulbs with 2 tablespoons of the olive oil. Roast in a 350-degree oven for 20 minutes, until the garlic is soft. Set aside.

Heat the butter and two tablespoons of the olive oil in heavy pot. Sauté the onion until tender. Add the butternut squash and sauté to coat. Remove squash and onion mixture to a side dish. Deglaze* the pot with white wine, and add the chicken stock. Bring to a quick boil, and immediately reduce heat. Squeeze garlic out of peels and add to stock. Add squash and onion mixture. Simmer until the squash is tender.

In small batches, puree the soup in a food processor, or blender, until smooth. Return to pot. Season to taste. Garnish with crème fraiche if desired.

*Deglazing is a method of cooking used after meats or vegetables have been browned in a pan. Wine or stock is added to the pan, over high heat, and the remains of the meat or vegetables are gently scraped away with a wooden spoon. This combines the wine or stock with the food particles, making for a rich flavor.

I used chicken stock for deglazing and sour cream for garnish.

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