Squash Soup

Just a handful of ingredients and an hour of roasting make the most flavorful squash soup you can imagine. Squash soup
Yield 6 servings
Time 1 hour 15 minutes
  • knife
  • sturdy spoon
  • 1 or 2 shallow baking dishes
  • food processor
  • medium sauce pan
  • wooden spoon
  • several ounces water
  • 2 pounds winter squash (I like butternut)
  • 1 head garlic
  • 3-4 c vegetable stock or water
  • salt
Directions Preheat oven to 350. Pour about half an inch of water in the baking dish.

Cut the unpeeled squash in half, scoop out and discard the seeds, and cut the squash into 2-in chunks. Arrange the pieces in a single layer, flesh-side down. Separate the garlic head into individual, unpeeled cloves, and sprinkle them alongside the squash.

Bake for an hour or so, until squash is soft. Let cool for a few minutes.

Transfer squash to food processor. Squeeze each clove of garlic into the food processor, and discard the skins. Process for a minute or two, until smooth.

Heat vegetable stock over medium heat, add puréed squash along with a bit of salt and bring to a simmer. Taste and add more stock/salt as need. Serve hot, with croutons.

Notes See my roasted squash recipe for tips on cutting squash.
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Squash soup

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