Roasted Butternut Squash Soup
- 3 butternut squash
- 4 cloves garlic
- 2-3 T olive oil
- 6 T unsalted butter*
- 1 T balsamic vinegar
- 5-7 C vegetable stock
- 1 1/2 to 2 t salt (*if you use salted butter, reduce the amount of salt)
- 1/4 t pepper
- dash cayenne
- pinch nutmeg
- heavy cream (for topping)
- chopped almonds or bacon, cooked and crumbled (for topping) (optional)**
- GruyÃƒ¨re cheese, grated (for topping)
- Pre-heat oven to 350F. Halve squash. Brush cut side with olive oil. Place oiled side down on a baking sheet. Cut tips off garlic and drizzle with olive oil. Wrap in foil and place on baking sheet. Cook squash and garlic 45 minutes to 1 hour, or until squash is tender. Remove and cool slightly. Squeeze garlic and scrape squash from skin.
- Cook bacon or chop almonds.
- Heat a soup pot. When it’s hot, add butter. Cook over med heat until it’s browned. Add squash, garlic, seasonings, balsamic vinegar, and vegetable stock. Bring to a boil.
- Turn off heat and blend with a hand blender (using the “S” blade) on 5th speed (high), or in batches in a regular blender (be sure to remove the middle plug in the lid and cover with a towel). Blend until smooth. Return to heat and simmer. Taste and adjust seasonings. If it’s too thick, add more stock.
- To serve, top with a drizzle of cream, some chopped almonds or bacon, and some GruyÃƒ¨re.
**This soup is vegetarian unless you include the bacon.