Butternut Squash Soup

It is cold today.  Very cold.  On cold days like this, the only solution is a hot bowl of soup, a warm blanket, and a good book.  The kids and I plan to cuddle up and spend the evening reading and eating yummy soup.

We love this butternut squash soup, and I hope you do too.  Sometimes I add a little extra organic chicken/vegetable Bullion to add more flavor… and sometimes I just enjoy the yummy flavor of this fantastic soup.

 

 

Butternut Squash Soup
from Cafe Zupas

 

3 1/2 cups roasted butternut squash [about a 3-4 lb squash pre-roasted}
4 cloves garlic
olive oil
salt and freshly ground black pepper
4-6 shallots, diced
4 cups chicken stock or vegetable stock
1/2 cup organic heavy cream or soy creamer
1 tbsp fresh thyme

 

Drizzle olive oil and sprinkle salt and pepper on halved butternut squash, and un-peeled garlic cloves.  Place cut side down on a cookie sheet.  Bake at 375 degrees uncovered for 1 hour.

 

Remove Skin from squash, and peel garlic.

 

In a large pot, saute/sweat shallots in 1 tbsp olive oil over medium, medium low heat until soft.

Add squash, garlic, thyme, and chicken stock/vegetable stock to pot.  Stir then blend in batches in a blender and place blended soup in a new clean pot.  Salt and pepper to taste, add heavy cream and warm soup through.

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