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Friday, October 15, 2010

butternut squash and potato soup with roasted garlic

it is a cold and rainy day in central new york. a great day to make a good soup. this recipe was given to me a few years ago but it has been altered to meet the needs and likes of our family. it is now lactose and curry free.

you can take liberties with the proportions of the ingredients. a little less squash or a little less potato does not matter but don't mess with the garlic or onions. i made a recipe and one half so don't be confused with the list of ingredients and the difference in the photos.

 preheat oven to 350 degrees


2 medium-large butternut squash

4 large baking potatoes

2 large onions

1 tablespoon olive oil

1 head of garlic (or more)

6 cups or so chicken stock

salt and pepper to taste

halve squash and remove seeds and wash potatoes. place on cookie sheets that have been lined with oiled foil. place in oven and bake for about 1 1/2 hour or until soft. allow to cool till it can be handled

while the squash and potatoes are baking, cut top from garlic head and place on a piece of foil large enough to wrap it. drizzle a little olive oil over it, wrap and place in oven with the squash and potatoes

chop onions and saute in olive oil until tender. remove squash and potatoes from their skin and place in a container large enough to hold the soup. squeeze the now soft garlic into the mix and add the sauteed onions.

now comes the fun part...puree the ingredients with the chicken stock. ( after using blenders and food processors , i finally treated myself to a portable blending makes this step so much easier and less messy) add salt and pepper to taste. heat and serve.

i still like the curry so i add it at the table along with a dollop of sour cream. enjoy!

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