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Old 09-18-2009, 07:25 AM   #1
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Fall Squash Soup

Since it is almost fall I thought I'd share one of our favorite fall type soups.

It's made with butternut squash but I imagine it would be good with any other winter type squash or pumpkin too.

I like it with a swirl of sour cream or creme fraiche and extra thyme as a garnish. Crispy bacon chunks would be good too! Serve with some good parmesan or extra sharp cheddar cheese crisps on the side.


Butternut Squash Soup

3-4 pounds unpeeled butternut squash, cut into large chunks and seeded
2 large unpeeled onions
1 whole bulb of garlic
1/4 cup of good olive oil
2 tablespoons minced fresh thyme or 2 teaspoons dry
4 cups good quality or homemade chicken broth
3/4 cup heavy whipping cream
1/4 cup fresh minced parsley
1/2 teaspoon salt (or to taste)
1/4 teaspoon freshly ground black pepper (or to taste)
Fresh thyme for garnish

Heat oven to 350 degrees. Cut about 1/4" off the tops (pointy end) off the onions and the bulb of garlic. Put those along with the chunks of squash, all cut sides up, into a roaster pan. Drizzle with the olive oil and sprinkle with thyme. Cover the pan tightly with foil. Roast for about 1 1/2 to 2 hours or until very tender. Take off the foil cover and let the veggies cool until they are lukewarm to touch. Remove the peels from the squash and onions and remove the skins from the garlic cloves. If you are using a stick blender, drop all of the veggies into a soup pot and add the broth and cream. (You can use a blender or food processor but you have to do it in smaller batches). Puree until smooth. Add the parsley, salt and pepper; heat through until hot stirring constantly but don't let it boil.

Makes about 2 quarts.
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Old 09-18-2009, 08:03 AM   #2
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That is a novel way of cooking the veggies. Love squash soup!
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Old 09-18-2009, 08:07 AM   #3
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The roasting makes them "sweet" and flavorful from the caramelization. And the soup is very thick and velvety, not watery, because they aren't boiled.
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Old 09-18-2009, 07:17 PM   #4
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Boy that sounds fantastic! I've tried the sausage pumpkin soup recipe and thought it was nasty. This sounds like it would be wonderful!
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Old 09-19-2009, 06:52 AM   #5
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Thanks for posting this... sounds great. I have a butternut I've been wanting to use and this looks perfect. I may be the only one in the house who will eat it, but maybe it's better that way! More for me
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Old 09-19-2009, 01:43 PM   #6
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Do you think you could freeze the leftovers? I'm not sure do to the cream.
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Old 09-19-2009, 02:30 PM   #7
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I haven't made it to freeze. But, I think you could make it up with everything but the cream and stir the cream in when you heat it up.
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Old 09-19-2009, 07:33 PM   #8
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You can freeze it! I've frozen cream of butternut squash soup with cream before, (as well as other pureed cream of veggie soups) and it will reheat just fine in the microwave.
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