Tonight’s dinner was near flawless. There was butternut squash soup. And homemade bread. Those two items seem to be a staple in our home, but it’s the ingredient list that makes them really special.
First off, the butternut squash soup was made completely from scratch. There was no canned broth, no frozen squash or garlic from a jar. The most processed this soup got was the salt and pepper.
This soup was velvety and had a hint of sweetness. The roasted garlic cloves added a bitterness that naturally contrasted the sweetness of the squash.
The only problem is that there are no leftovers.
Butternut squash soup:
1 medium butternut squash, halved
kosher salt and fresh ground peppercorns
1/2 tsp dried thyme (or 4 sprigs of fresh)
4 large cloves of garlic
1 cup warm veggie or chicken stock
1. Preheat oven to 425.
2. Lightly brush squash flesh with olive oil. Sprinkle with salt and pepper. Place garlic cloves and thyme into cavity of squash. Invert on baking sheet baking flesh side down. Roast about 40 minutes, or until fork tender.
3. Using a butter knife slice flesh of squash and scoop from skin, placing into a blender. Add garlic cloves, discarding fresh thyme if used. Add 1/2 cup of warm stock to blender. Blend until smooth.
4. Place squash mixture into medium saucepan, heating to desired temperature. Add more stock to desired consistency.
Recipe inspired by: