I have had creamy butternut squash soup on the brain, since going to Kookoo Cafe yesterday and having their butternut soup. Now, I hadn't played around in my own kitchen in awhile, so off to the drawing board I went.
2x butternut squashes ( medium to large in size)
2x carton of organic low sodium chicken stock
I had at home
2x heads of garlic 3x onions
extra virgin olive oil
-Peeler(cheapo on from Williams & Sonoma)THIS IS THE BEST PEELER EVER!!!
- Oven dish for roasting
- Soup pot
- Immersion blender(handheld blender GREAT for soups, etc)
1x small onion(diced into large chunks) 2x cloves of garlic(minced) 1x shallot(diced)
1x large butternut squash(peeled and de-seeded) -cut into chunks
1x carton of low sodium organic chicken stock( I only used 3 cups worth)
1 tsp. cumin 1 tsp. curry(if you want)
1x squeeze of agave nectar
salt and pepper to taste
4 tsp. of extra virgin olive oil
Preheat the oven to 400F. Place the butternut squash and onion in the roasting pan and cover with 2 tsp. of olive oil and salt and pepper. Roast for around 30 minutes. After butternut squash is roasted and ready, turn the stove on medium heat and add the diced shallot and 2 tsp. of olive oil. Saute for 2 minutes then add garlic, and saute for another minute. Add cumin and curry(only if you want), butternut squash, onion, and three cups of chicken stock. Bring ingredients to a boil, and simmer on low for 20-25 minutes. Let cool slightly, and add agave nectar(if needed). Then, using the immersion blender or a regular blender, blend until smooth. Add salt and pepper to taste.