A healthy Butternut squash with roasted garlics. I love The Williams-Sonoma Collection: Soup book, easy to follow, great images and never fails to turn me into an expert cook! I always refer to it when in the mood to prepare a healthy delicious soup!
Here's what you need:
- 1 large butternut squash (about 4lb)
- 20 cloves garlic
- 4 Tablespoons olive oil
- 1/4 cup water
- 2 leeks (include tender green parts) finely chopped
- 5 cups vegetable stock
- Salt and pepper
- Fresh italian parsley finely chopped
Here's what you need to do:
Preheat oven 350°F
Cut squash in half length wise, remove seeds and fiber
Remove peel and cut flesh in 1 inch slices
In roasting pan, combine the squash and garlic cloves, drizzle with olive oil tossing them to cover them all. Pour water. Roast 50-60 minutes, stirring occasionally, until both squash and garlic are soft and golden. (if squash begins to scorch, add water).
While squash and garlic are roasting, in a heavy frying pan over medium heat, warm 2 tbs of olive oil. Add the leeks and sauté until golden brown (15 min max) Set aside.
Once your squash, garlic and leeks are prepared, combine with vegetable broth in a blender and purée in batches until very smooth. About 1 minute.
Transfer the purée in a sauce pan, add remaining vegetable stock and bring it to a simmer over medium heat. Season to taste and garnish with parsley.
(makes 4 to 6 servings)
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Thanksgiving is one of my favorite holidays, and every year I like to get into the mood-extend the holiday, since it were-by reading "Thanksgiving novels." Not surprisingly, most of these stories are mostly about family and friends, about coming together to heal old hurts and showing thanks for the gift of love. .. ---
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