One of my favorite things about winter is all the winter sqaush.
This soup tastes so decadent and yet it's low in calories and super healthy. All the creaminess comes from the roasted pureed squash.
Did you know one serving of butternut squash provides all your daily vitamin A needs, and is high in fiber.
The squash itself also holds well in a cool dry place for weeks, so when you see them out buy a couple and you can whip this up whenever the mood strikes.
Some of my favorite toppings for this is crumbled bacon and chives.....Greek yogurt mixed with some smoked Tabasco or sriracha and a few French fried onions.....a crouton with extra sharp cheddar cheese and a drizzle of balsamic glaze...… or last but not least, grated parmesan and some toasted pepitas.
Roasted Butternut Squash Soup
2 medium Butternut squash, peeled, seeded and cubed
1 Large white onion thickly sliced
10 Whole garlic cloves
1 1/2 TB fresh thyme
4 TB Olive oil
1/2 tsp smoked paprika
1/2 cup cream sherry
4 cups good quality chicken stock (you may need a little extra depending on how thick or thin you like your soup)
Salt and Pepper
Pre heat oven to 400
Cover a baking sheet with parchment for easy clean up.
Place the squash, onion, and garlic on the tray, drizzle with the oil, sprinkle with thyme, paprika and salt and pepper and bake for 30 minutes.
Give a good mix and bake for another 30 minutes.
the edges of the squash and the onions should be browned.
Put half the veggies in a blender with 1/2 the sherry and 1/2 the stock and repeat with remaining veggies, stock and sherry.
Put on the stove just to heat through prior to serving, taste for additional salt or pepper.