Roasted Butternut Squash Soup
½ large squash, roasted, flesh scooped out.
¼ large onion, roughly chopped
2 cloves garlic
4 tablespoons unsalted butter (half stick)
1 quart chicken stock (or vegetable stock)
1 pinch of ground cloves
½ teaspoon cinnamon
½ cup heavy cream
⅓ cup brown sugar
Salt and pepper to taste
Preheat oven to 350 degrees and line a baking sheet with parchment paper or aluminum foil.
Cut the squash in half and place one half on the baking sheet, flat-side down. Save remaining half for use in another recipe, or double this batch. Roast in oven for 45 minutes until fragrant and the edges are golden brown.
In a stock pot, sauté the onion and garlic in butter for 3 to 5 minutes. Add the roasted squash, chicken or vegetable stock, cloves and cinnamon, and simmer over low heat for 45 minutes.
Add the cream and brown sugar and puree the mixture using a handheld immersion blender, liquid blender or food processor. Cook until hot, about 3 to 5 minutes.
Add salt and pepper to taste and pour into bowls for serving. Garnish with raisins, dried cranberries, or a drizzle of sour cream.
- For better stability, always remove each end of the squash before cutting lengthwise.