I have always wanted to make this soup.
Not sure why I haven’t before because it’s positively wonderful.
With Halloween in the air I guess I was in the mood for something orange!
pumpkin pile flickr sourced
Place oiled wedges of squash, flesh side down in a roasting pan. I piled mine in the center of the dish and put the garlic cloves in the center of the squash, drizzling more oil over all. Add a bit of water or stock to the bottom of the pan
I had one medium sized butternut squash and 6 cloves of garlic.
Bake for one hour
In the meantime sauté sweet onion or leek in oil, once softened add 2 T chopped fresh Italian leaf parsley. I grated about an inch of peeled ginger root ( not in the recipe, but I thought it might be complimentary ) in at the end.
Add mixture to a blender with 1 cup of chicken of vegetable stock.
Remove roasting pan from the oven, cool and peel skin from the garlic and squash. Add to blender and puree
Pour into a stock pan, add 3 cups additional stock, heat to a simmer, add salt and fresh ground white pepper to taste.
Now this last step wasn’t in the recipe at all, but I had about 1/4 of this herb goat cheese to use up so I added that in too.
I suppose I could have had that on crackers. But this cheese was very annoying, way too crumbly and non-compliant.
It was superb in the soup!
Most of this recipe was sourced from my all time favorite soup cookbook by william-sonoma