Butternut Squash and Roasted Garlic Puree Soup

Thanksgiving is coming soon and I am starting to plan our feast. This is one of my favorite soup recipes, and falls so well on the occasion, that I couldn’t resist in sharing with you.

  • 1 large or 2 small butternut squash, about 4 lb / 2 kg total weight
  • 20 gloves of garlic
  • 4 table spoons olive oil
  • 1/4 cup (2 fl oz / 60 ml) water
  • 2 leeks, including tender green parts, finely chopped.
  • 5 cups (40 fl oz / 1.25 L) vegetable stock or prepared broth
  • Salt and pepper
  • 2 tablespoons finely chopped chives or fresh flat leaf Italian parsley
  • Preheat the oven 350oF / 180oC. Cut the squash in half length  wise and remove the seeds and any fiber left. Carefully remove the peel and cut the flesh into 1 inch thick slices.

In a roasting pan, combine the squash and the garlic gloves. Drizzle with 2 tablespoons of olive oil and toss until well coasted. Pour in the water.Roast, stirring occasionally, until the garlic and squash are soft and golden, 50 – 60 minutes. Add a bit more water if the squash begins to scorch. Remove from the oven and set aside to cool slightly.

While the squash and garlic are roasting, in a heavy frying pan over medium heat, warm the remaining 2 tablespoons of olive oil. Add the leeks and saute until golden brown, 12 – 15 min. Set aside.

In a blender, in batches, combine the roasted squash, garlic and leeks with one cup (8 fl oz / 250 ml) of the stock. Puree until very smooth, about 1 minute.

Transfer the squash puree to a large saucepan. Stir in  the remaining 4 cups (32 fl oz / 1 L) stock and bring to a simmer over medium heat. Season to taste with salt and pepper,

Ladle the soup into warmed bows and garnish with chives. Serve immediately.

To complement or vary a bit the recipe, you can  sprinkle pumpkin seeds, cayenne pepper or cinnamon, or add a tablespoon of cream at the end.

Makes 4 – 6 servings.

Source: Soup, by Williams Sonoma

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